Recipe by Julesong
This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission.
Top Review by Elizabeth F.
This recipe was excellent and very simple to make. I halved the recipe and did not have wine so I used Better than Bouillon's veggie base to make a cup of broth. The dish turned out great and I served it over some quick cook farro.
- 44.37 ml olive oil
- 453.59 g portabella mushroom, in large dice
- 453.59 g cremini mushroom (quartered or halved; also, crimini are baby portabellos)
- 236.59 ml red wine
- 29.58 ml mixed chopped herbs (chives, rosemary, etc)
- kosher salt
- fresh ground black pepper, to taste
Directions See How It's Made
- In a large heavy bottomed pot over high temperature heat the oil until very hot.
- Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
- When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
- Season to taste with salt and freshly ground pepper, and serve hot.
- Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!