Sauté of Mixed Mushrooms
Assorted fresh, roasted mushrooms, tossed with olive oil, halved shallots, minced garlic, chopped fresh herbs and shallots. Serve as a side dish.
3 tbsp. olive oil
4 shallots, halved
Salt and pepper, to taste
1 lb. assorted fresh mushrooms (shiitake, chanterelle, button, oyster, hedgehog, and/or cremini)
3 tbsp. assorted chopped fresh herbs (thyme, marjoram, rosemary, etc.)
1 garlic clove, minced
1. Toss shallots with 1 tbsp. olive oil and sprinkle with salt and pepper. Place shallots in ramekin and roast in 375°F oven 30-45 min., or until softened and caramelized.
2. Rinse mushrooms lightly and trim any rough parts if necessary. Divide into smaller clusters or cut in half.
3. In skillet, heat remaining 2 tbsp. oil and sauté mushrooms about 15 sec. Add salt and pepper to taste and sauté another 15 sec. Stir in herbs, shallots, and garlic. Cook 2-3 min. longer. Remove from heat and serve as a side dish.