Wild Mushroom Savory Sauté

Submitted by Rita1652

"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"

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 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

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 recipe #90661 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!

 

[Debi9400]

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

 

[evelynathens]

Perfection accompanying a grilled chicken breast.

 

[bluemoon downunder]

Scrumptious! Love all those ingredients and this is a gem of a recipe I know I’ll make often. I used a mixture of field mushrooms and Swiss browns, I increased the garlic to 4 cloves and I used merlot (it’s what I fancied at the time). We ate this with Rita’s Rice, Lentils and Dried Cranberries Garnished With Pine Nuts Recipe #146666, which made for a highly nutritious and very tasty non-meat meal. Everyone loved it. Thanks for sharing!