Sauteed Mushrooms With Shallots and Thyme
"How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms.
Be creative!"
photo by Tinkerbell
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
3-4
ingredients
- 3 tablespoons clarified butter
- 1 lb about 8 cups mixed sliced mushrooms, rinsed, trimmed and patted dry (no thinner than 1/4-inch)
- 2 tablespoons minced shallots
- 1 1⁄2 teaspoons minced fresh thyme leaves
- salt and pepper
directions
- Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
- Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
- Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
- Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.
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Reviews
-
We all really enjoyed this dish! Even my toddler ate them. ;) I had baby portabellos on hand, but no fresh thyme (like I thought I did), so I used dried. Thanks for sharing, tony! Made & enjoyed for Spring 2010 Pick A Chef. -
Excellent!!!!! This was very flavorful and I can't wait to make this again. This recipe deff. adds a new zing to the dishes I usually make. -
Made for Fall PAC 2008 - had oyster, portbello, and crimini 'shrooms, prepared as directed. This was an entirely different taste sensation - usually do more butter and sherry -- but this was really good ! Thanks tony, for posting.
-
5 Stars! Excellent and easy, just the right amount of butter, a perfect side! Made for PAC Spring 2008.
RECIPE SUBMITTED BY
I'm a single male.
I love to cook & take particular joy in creating something delicious out of "what can I find in the house"
I've done intimate dinners for 2 up to dinner for 150.
Most of the recipes I will be posting will fit into the "Dinner For Two" category
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