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Sauté of Mixed Mushrooms

IngredientsVegetables
Day PartDinner, Lunch
Menu PartSide Dish
Cuisine TypeAmerican
Sauté of Mixed Mushrooms

Assorted fresh, roasted mushrooms, tossed with olive oil, halved shallots, minced garlic, chopped fresh herbs and shallots. Serve as a side dish.

Ingredients

3 tbsp. olive oil
4 shallots, halved
Salt and pepper, to taste
1 lb. assorted fresh mushrooms (shiitake, chanterelle, button, oyster, hedgehog, and/or cremini)
3 tbsp. assorted chopped fresh herbs (thyme, marjoram, rosemary, etc.)
1 garlic clove, minced
 

Steps

1. Toss shallots with 1 tbsp. olive oil and sprinkle with salt and pepper. Place shallots in ramekin and roast in 375°F oven 30-45 min., or until softened and caramelized.

2. Rinse mushrooms lightly and trim any rough parts if necessary. Divide into smaller clusters or cut in half.

3. In skillet, heat remaining 2 tbsp. oil and sauté mushrooms about 15 sec. Add salt and pepper to taste and sauté another 15 sec. Stir in herbs, shallots, and garlic. Cook 2-3 min. longer. Remove from heat and serve as a side dish.
 

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