Pan-Roasted Mushrooms
- 3 tablespoons extra-virgin olive oil
- 8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix
- 2 tablespoons water
- 3 to 4 tablespoons unsalted butter, cut into small chunks
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 1 clove garlic, minced
- Salt and freshly cracked black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Chives, fresh (1 tablespoon)
- Garlic (1 clove)
- Mushrooms, wild (8 cups)
- Shallots (2 tablespoons)
- Thyme, fresh (1 tablespoon)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Salt and freshly cracked black pepper (1)
- Drinks
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (3 tablespoons)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published November 28, 2011 (1 year ago).
86 people saved this recipe.
