Mushrooms this good are often served alongside a thick, juicy steak at a fancy steakhouse restaurant with an equally fancy price tag. With this easy recipe, you can enjoy them anytime at home without breaking the bank.
try these as a side for roast chicken, steak, burgers or alone over brown rice for a vegetarian meal. If you double, use a larger pan or plan to cook them a little longer as more mushrooms give off more moisture.
Author: afoodcentriclife.com
Serves: 2 (doubles easily)
Ingredients
•8 ounces (226 grams) small to medium sized fresh white mushrooms
•1 tablespoon butter
•1/2 cup thinly sliced shallot (1 medium or about 2 ounces)
•2-3 cloves garlic, minced
•Salt and pepper
•2 teaspoons Balsamic vinegar
•2 teaspoons chopped fresh herbs (chives, parsley, tarragon, oregano)
Directions
►Pre-heat oven to 425° (218 C°). Warm up a 10″ (25 cm) cast iron skillet over medium heat.
►Add butter and melt until bubbly. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer. Add mushrooms and turn the heat up to medium.
►Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Sprinkle with a little salt, pepper. Stir in the vinegar.
►Place the pan into the oven and roast mushrooms for about 7 minutes.
►A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.
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