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Nutrition Facts
Serving Size 1 (161g) Recipe makes 4 servings
Calories 135
Calories from Fat 85		(63%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 485mg		20%
Potassium 456mg		13%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 1.2g	4%
	Sugars 2.0g
Protein 4.2g		8%
detailed view... how is this calculated?

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Recipe #145922 | 25 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Rita~
Nov 21, 2005

Top small rounds of melba for an appetizer. A savory side for any fine meal. Or toss into cooked pasta for a nice no meat meal. Toss into an omelet. Vegetarian's can use all oil in place of the butter. Vegan

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1/2 cup shallot, sliced
2 garlic cloves, minced
1 teaspoon fresh thyme leave
1 lb fresh mushrooms (assortment such as chanterelles, oyster or shiitake mushrooms, rough chopped)
1/4 cup dry red wine
1 teaspoon kosher salt
fresh ground pepper

Directions

1
Heat the butter and olive oil in a large nonstick skillet over medium heat until the butter is melted.
2
Add the shallots and cook until soft, about 4 minutes.
3
Add the garlic and cook 1 minute. Add the thyme and mushrooms and sauté 3 to 5 minutes.
4
Add the wine and raise the heat to high. Cook, stirring constantly, until mushrooms are tender and wine is almost evaporated, about 5 minutes.
5
Season with the salt and pepper.

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Featured Reviews for This Recipe

From: Beautiful BC

On May 31, 2007

We enjoyed mushrooms done this way - will definitely have again. They were excellent served over bbq'd steak.

1 person found this review helpful

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From: evelyn/athens

On May 30, 2007

Perfection accompanying a grilled chicken breast.

1 person found this review helpful

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From: lazyme

On Jun 4, 2009

Yummy! I couldn't find all of the mushrooms fresh, so used fresh cremini and shiitakes, and reconstituted chanterelles, morels, and porcini. What a great combination especially with the shallots and a Cabernet Sauvignon. I used these in Souffle Omelet With Brie Mushrooms and Onions for a great combination. Thanks Rita. Made for ZWT5 2009.

1 person found this review helpful

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From: punkarooni

On Apr 6, 2009

Absolutely wonderful! This decadent side dish will wow anyone! Served with a prime rib roast for Christmas dinner and couldn't have been happier. Thanks!

1 person found this review helpful

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Read all 6 reviews