Ingredients
-
2
-
1
-
1/2
-
2
-
1
-
1
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Wild Mushroom Savory Saut, 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, Yummy! I couldn’t find all of the mushrooms fresh, so used fresh cremini and shiitakes, and reconstituted chanterelles, morels, and porcini What a great combination especially with the shallots and a Cabernet Sauvignon used these in recipe #90661 for a great combination Thanks Rita Made for ZWT5 2009
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Steps
|
1
Done
|
Heat the Butter and Olive Oil in a Large Nonstick Skillet Over Medium Heat Until the Butter Is Melted. |
|
2
Done
|
Add the Shallots and Cook Until Soft, About 4 Minutes. |
|
3
Done
|
Add the Garlic and Cook 1 Minute. Add the Thyme and Mushrooms and Saut 3 to 5 Minutes. |
|
4
Done
|
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
Done
|
Season With the Salt and Pepper. |
