Sauteed Mushrooms With Shallots and Thyme |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative! Ingredients:
3 tablespoons clarified butter |
1 lb about 8 cups mixed sliced mushrooms, rinsed, trimmed and patted dry (no thinner than 1/4-inch) |
2 tablespoons minced shallots |
1 1/2 teaspoons minced fresh thyme leaves |
salt and pepper |
Directions:
1. Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
2. Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
3. Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
4. Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.
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