This sautéed mushroom dish is a perfect side for any meal. Baby bellas, Morels or even white button mushrooms can be used in this simple but tasty recipe. Pick your favorite fungus and enjoy this easy to make treat.
Let’s get started!
4 Tablespoons of Butter
3 Tablespoons of Olive Oil
4 Medium - Large Shallots - Chopped
1 Lb. of Fresh Mushrooms - 1/2 inch Slices
(pictured above are Baby Portabella Mushrooms)
1/2 Cup of Chicken Stock
1/4 Cup of Fresh Parsley - Chopped
Salt and Pepper to Taste
There are some alterations or additions you can make to this dish if you are looking for a change.
For a different flavor profile, substitute your favorite red (Merlot) or white (Sauvignon Blanc) cooking wine in place of the chicken stock. Make sure to thoroughly reduce the wine until there is no odor of alcohol.
If you do not have any shallots, a large white or sweet onion can be used in its place. Add a teaspoon of minced garlic to the dish to help add some more flavor.
Cook Time — Approximately 30 - 45 minutes.
Place a skillet over medium heat. Once the pan is warm, add 1 tablespoon of the butter and 1 tablespoon of olive oil. When the butter has melted, add the chopped shallots.Cook until the shallots are translucent, about 7 - 10 minutes.
Add 1 tablespoon of butter and one tablespoon of olive oil to the skillet. After the butter has melted, place in the mushrooms and cook until the mushrooms begin to brown, about 10 - 15 minutes.
When the mushrooms begin to brown. stir in the chicken stock. Cook until the chicken stock has almost completely reduced.
After the chicken stock has almost reduced completely, Add the remaining butter to the pan. Cook for and additional 5 minutes, or until the Mushrooms have browned to your liking, and remove from heat.
Remove the contents of the skillet and place in a serving dish, or use your beautiful Hallman Originals Cast Iron skillet as your serving dish. Sprinkle on the fresh parsley and serve.