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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wild Mushrooms Recipe

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This recipe for Wild Mushrooms is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TBL unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shitake, chanterelle or white, trimmed and sliced
Leaves from 2 thyme sprigs
Sea salt and freshly ground black pepper
3/4 cup beef broth - low sodium
1/4 cup heavy cream
1 TBL minced fresh chives
Directions:
Directions:
Place a clean skillet over medium heat.

Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper.

Stir everything together for a few minutes.

Add the 1/2 cup broth, stirring to scrape up any stuck bit. Add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

These are great over a Prime Rib Roast - see my Horseradish Garlic recipe
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
From Tyler Florence - Food Network

 

 

 

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