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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 8 cups Assorted Mushrooms, (I Used Crimini, Shitake And Chanterelle Mushrooms)
- 2 teaspoons Thyme
- 1 whole Large Shallot
- 2 Tablespoons Butter
- Kosher Salt
- 1/3 cups Red Wine
Method
- 1. Gently clean each mushroom and chop it into halves or quarters. Pick the thyme (remove leaves from stem.)
- 2. Finely chop the shallot.
- 3. In a large saute pan, melt the butter and add the shallots.
- 4. Sprinkle the shallots with salt and simmer over medium heat about 2 minutes until slightly softened.
- 5. Add the mushrooms, and sprinkle with 1/2 teaspoon of salt.
- 6. Put a lid on the pan and let the mushrooms cook for about 3 minutes.
- 7. Take the lid off and stir to make sure the mushrooms are not sticking. Put the lid back on and cook another 3 minutes.
- 8. Remove the lid and add the thyme and wine to the mushrooms, stirring for another 5 minutes until the wine has cooked off and the mushrooms are glazed.
- 9. Season to taste with a little more salt and serve hot.
