submitted by imintobooks {1 Recipe}
Makes: 8 servings
Description: Any types of mushrooms work well here. Sear them in batches, without crowding in a hot skillet so that they will take on color without steaming.
Ingredients:
1 (8-oz.)
package stemmed and sliced fresh shiitake mushrooms
4 1/2
tablespoons olive oil
2
large portobello mushrooms (about 8 oz.), stemmed, cleaned, and chopped
1 (8-oz.)
package stemmed and sliced oyster mushrooms*
2
tablespoons butter
3
tablespoons minced shallots
2
garlic cloves, chopped
1/2 tsp.
teaspoon kosher salt
1/2 tsp.
freshly ground black pepper
3 tsp.
sliced fresh chives
Instructions:
1. Cook shiitake mushrooms in a single layer in 1 1/2 Tbsp. hot oil in a 10- to 12-inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat procedure two more times with portobello mushrooms, oyster mushrooms, and remaining oil.
2. Melt butter in skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes or until tender. Stir in garlic; cook 1 minute. Add mushrooms, salt, and pepper; toss gently to coat. Remove from heat; stir in chives. Serve warm.
*Crimini or button mushrooms may be substituted.
I love mushrooms anyway, but these were amazing! The star of the plate.
Southern delight!
My Dad used this recipe for years before he died. He cooked these at our family reunion in May every year. His cousin fried the ca…
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