Wild Mushroom Savory Sauté |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 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.
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