0 recipes from contoocook and beyond


3/4 stick butter
l-l/2 lbs. fresh wild mkushrooms such as crimini, oyster & stemmed shitake, chopped
l/3 cup finely chopped shallots
5 garlic cloves minced
2 tbsps. chopped fresh parsley
l tsp. chopped fresh thyme or l/2 tsp. dried
l/2 tsp. dried marjoram
3 cups dry white wine
Melt 2 tbsps. butter with 4 tbsps. olive oil in heavy large skillet over med-high heat until butter is
golden brown, about 2 mins. Add mushrooms and saute until golden, about 8 mins. Add sha;;ots,
garlic and herbs and saute 2 mins. Add wine and simmer until mushrooms are tender and juices thicken
enough to coat mushrooms, about 25 mins. Add remaining 4 trbsps. butter, stir until butter melts.
Bon Appetit Feb. 2000 from Hamersley’s Bistro
In original list of ingredients 4 tbsps. olive oil should have been included two cups of wine would be just fine instead of 3

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