I found this recipe in one of my Cook’s Country magazines, and decided to make it for dinner tonight. Hubby grilled some chicken and I did the shrooms. They were delish. And easy. And delish.
The recipe says it serves 6, but I’d beg to differ. More like: Serves hubby, preggo wife with a few leftover for hubby’s lunch the next day.
4 tablespoons unsalted butter
1 shallot, sliced thin
20 ounces cremini mushrooms, trimmed and halved
12 ounces shiitake mushrooms (I used baby bella)
salt and pepper
2 teaspoons minced fresh thyme
2 garlic cloves, minced
1/2 cup white wine
1. Melt 2 TB butter in 12-inch skillet over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add mushrooms and 3/4 teaspoon salt and increase heat to medium-high. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes.
2. Remove lid, add remaining 2 TB butter and cook, stirring occasionally, until mushrooms are deep golden brown and tender, 8 to 10 minutes. Stir in thyme and garlic and cook until fragrant, 30 seconds. Add wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 1 minute. Season with salt and pepper to taste. Serve.