Prep 10 mins
Cook 15 mins
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
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 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)
- 1⁄4 cup dry red wine
- 1 teaspoon kosher salt
- fresh ground pepper
- Heat the butter and olive oil in a large nonstick skillet over medium heat until the butter is melted.
- Add the shallots and cook until soft, about 4 minutes.
- Add the garlic and cook 1 minute. Add the thyme and mushrooms and sauté 3 to 5 minutes.
- Add the wine and raise the heat to high. Cook, stirring constantly, until mushrooms are tender and wine is almost evaporated, about 5 minutes.
- Season with the salt and pepper.
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.
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!
We enjoyed mushrooms done this way - will definitely have again. They were excellent served over bbq'd steak.