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Categories:
mixed mushrooms canola oil thyme rosemary shallot garlic red wine cold unsalted butter kosher salt pepper tarragon parsley
Viewed: 49 - Published at: 8 years agoIngredients
- 3 pounds mixed mushrooms, such as cremini, oyster and chanterelle, halved if large
- 3/4 cup plus 1 tablespoon canola oil
- 1 tablespoon thyme leaves
- 1 teaspoon minced rosemary
- 1 large shallot, minced
- 1 tablespoon minced garlic
- 1 cup dry red wine
- 3 tablespoons cold unsalted butter, cubed
- Kosher salt
- Pepper
- 1/4 cup chopped tarragon
- 1/4 cup chopped parsley
Method
- Position racks in the upper and lower thirds of the oven and preheat to 400.
- Heat 2 large rimmed baking sheets in the oven for at least 10 minutes.
- In a large bowl, toss the mushrooms with 3/4 cup of the oil, the thyme and rosemary.
- Remove the baking sheets from the oven and immediately spread the mushrooms on them in an even layer.
- Roast for 25 to 30 minutes, until tender and browned, stirring halfway through roasting.
- Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil.
- Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the wine and simmer until reduced to a glaze, 3 to 5 minutes.
- Swirl in the butter and season with salt and pepper.
- Scrape all the mushrooms onto 1 baking sheet.
- Add the red wine butter and toss well.
- Season with salt and pepper and toss again.
- Transfer to a bowl, top with the tarragon and parsley and serve.
