submitted by imintobooks {1 Recipe}
Makes: 8 servings
Description: Any types of mushrooms work well here. Sear them in batches, without crowding in a hot skillet so that they will take on color without steaming.
Ingredients:
1 (8-oz.)
package stemmed and sliced fresh shiitake mushrooms
4 1/2
tablespoons olive oil
2
large portobello mushrooms (about 8 oz.), stemmed, cleaned, and chopped
1 (8-oz.)
package stemmed and sliced oyster mushrooms*
2
tablespoons butter
3
tablespoons minced shallots
2
garlic cloves, chopped
1/2 tsp.
teaspoon kosher salt
1/2 tsp.
freshly ground black pepper
3 tsp.
sliced fresh chives
Instructions:
1. Cook shiitake mushrooms in a single layer in 1 1/2 Tbsp. hot oil in a 10- to 12-inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat procedure two more times with portobello mushrooms, oyster mushrooms, and remaining oil.
2. Melt butter in skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes or until tender. Stir in garlic; cook 1 minute. Add mushrooms, salt, and pepper; toss gently to coat. Remove from heat; stir in chives. Serve warm.
*Crimini or button mushrooms may be substituted.
I love mushrooms anyway, but these were amazing! The star of the plate.
A time to sit on the patio and conversate with this delicious summer drink.
Read
A simple and delicious Summer salad that can be kept in the refrigerator for days, adding to it as you go.
Read
Add Your Comment
To comment, please click here to login