This might sound weird, but I crave mushrooms. Seriously. I have to have mushrooms at least once a week, if not more. And this recipe happens to be at the top of my mushroom craving list! The combination of the mild onion flavor of the shallots and garlic with the wine and mushrooms is SO delicious and SO satisfying! AND this recipe is so simple and quick! I have mentioned mushrooms before and their health benefits. If you are not a mushroom eater, please consider adding them into your diet. They have a stellar nutritional profile and protect the body. Give this recipe a try! I show these mushrooms served over a bed of cooked millet, but you can serve them as a simple side dish. These are delicious on a crostini, atop polenta, or tossed with pasta…the possibilities are many!
1/4 cup shallots, minced
2 garlic cloves, minced
2 cups loosely packed mushrooms, any variety
3 tablespoons madeira or marsala wine
2 tablespoons fresh chives, minced
sea salt, to taste
freshly ground black pepper, to taste
For the mushrooms, depending on their size you may need to cut up a few of the bigger ones. Leave some whole or in bigger pieces to give the dish more contrast.
To prepare the mushrooms, bring a large fry pan to medium heat. Add the shallots and cook until they begin to stick. Once they begin to stick, add the garlic and mushrooms. Stir well until the mushrooms also begin to stick. Be careful not to let them burn.
Next, add wine and deglaze the pan. Sauté until the mushrooms have released their liquid and the pan is almost dry–about 4 minutes. Gently stir in the chives, season with sea salt and freshly ground black pepper, to taste. (Recipe Source: Rouxbe)