Sauteed Mushrooms With Sage and Pistachios |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 6 |
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In ' 2009 Christmas with Southern Living' Ingredients:
2 tablespoons olive oil |
1 1/2 lbs assorted mixed mushrooms, quartered (or sliced, shiitake, baby bella, fresh button) |
3 tablespoons butter |
1 small onion, chopped |
1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup heavy whipping cream |
1 1/2 tablespoons chopped fresh sage |
1/4 cup toasted salted pistachio nut, coarsely chopped |
Directions:
1. Heat oil in a large skillet over med-high heat; add in mushrooms; cook 10 minutes (do not stir).
2. Add in butter; stir until butter melts; add in onion and next 3 ingredients; cook/stir occasionally, 4 minutes or until onion is tender.
3. Decrease heat to medium; add in cream and sage, stir well.
4. Cook/stir constantly, 1 minute or until cream thickens.
5. Transfer mushrooms to a serving bowl; sprinkle with pistachios.
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