Sauteed Drunken Wild Mushrooms
You can use any mushrooms that are in season and they will work wonderfully in this recipe.
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Ingredients
- 1/2 cup olive oil
- 1/2 cup diced onion
- 2 large garlic cloves, minced
- 1 cup quartered cremini mushrooms
- 1 cup quartered chanterelle mushrooms
- 1 cup sliced white mushrooms
- 1 cup diced portobello mushrooms
- 1 bay leaf
- 1 1/2 tsp. chopped fresh thyme
- 1 1/2 cups dark beer
- 1/4 cup balsamic vinegar
- 2 Tbsp. unsalted butter
- Kosher salt and freshly ground black pepper
- 1 Tbsp. chopped fresh flat-leaf parsley
Details
Servings 4
Preparation
Step 1
In a large saute pan, heat the oil over medium heat until warm. Add the onion and garlic and saute for 3 to 4 minutes, or until the onion is translucent. Add the mushrooms, bay leaf, and thyme and saute for 5 to 7 minutes longer, until the mushrooms are just tender and still plump. Add the beer and cook, scraping the pan, until reduced by half and a little syrupy.
Add the vinegar and stir to mix. Add the butter and stir the mushrooms as the butter melts. Season to taste with salt and pepper.
Divide the mushrooms among 4 servings plates, garnish with parsley and serve.
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