Wild Mushroom Savory Sauté

Rita~'s Note:

Top small rounds of melba for an appetizer. A savory side for any fine meal. Or toss into cooked pasta for a nice no meat meal. Toss into an omelet. Vegetarian's can use all oil in place of the butter. Vegan

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 1 tablespoon olive oil
• ½ cup shallot , sliced
• 2 garlic cloves , minced
• 1 teaspoon fresh thyme leave
• 1 lb fresh mushrooms (assortment such as chanterelles, oyster or shiitake mushrooms, rough chopped)
• ¼ cup dry red wine
• 1 teaspoon kosher salt
• fresh ground pepper

Directions:

1. Heat the butter and olive oil in a large nonstick skillet over medium heat until the butter is melted.
2. Add the shallots and cook until soft, about 4 minutes.
3. Add the garlic and cook 1 minute. Add the thyme and mushrooms and sauté 3 to 5 minutes.
4. Add the wine and raise the heat to high. Cook, stirring constantly, until mushrooms are tender and wine is almost evaporated, about 5 minutes.
5. Season with the salt and pepper.

Reviews

[lazyme]

Yummy! I couldn't find all of the mushrooms fresh, so used fresh cremini and shiitakes, and reconstituted chanterelles, morels, and porcini. What a great combination especially with the shallots and a Cabernet Sauvignon. I used these in Souffle Omelet With Brie Mushrooms and Onions for a great combination. Thanks Rita. Made for ZWT5 2009.

[punkarooni]

Absolutely wonderful! This decadent side dish will wow anyone! Served with a prime rib roast for Christmas dinner and couldn't have been happier. Thanks!

[Beautiful BC]

We enjoyed mushrooms done this way - will definitely have again. They were excellent served over bbq'd steak.