Braised Mushroom Side Dish
I don't know about your house, but in my house mushrooms are a staple. I add them to everything, salad, pasta sauces, you name it, I add a mushroom. I was looking for a side dish to use up some mushrooms and came across multiple recipes. I tried a lot of them, but settled on a combination of recipes to make this amazing side dish.
In our house there is no "one" type of mushroom, but we definitely have our favorites. Joel is a Cremini Mushroom fan, where I love Shiitake for cooking and white mushrooms for dipping. Normally, I serve a mushroom dish with beef, but lately, I have been making the dish with chicken stock, vegetable stock and white wine, so really, this side dish is good with beef, chicken or pork.
When making this dish, you can use various types of mushrooms. I use a mixture of Shiitake, Cremini and White Mushrooms. The mixture blends the taste of all three mushrooms and its just delicious.
Ingredients:
- 2 pounds - Mushrooms (you choose the type(s) of mushrooms)
- 4 tablespoons of unsalted butter
- 2 garlic cloves
- 1/4 cup either dry white wine or for a non-alcoholic choose you can use vegetable stock.
- salt and pepper to taste
- 1 tsp - dry thyme (you can use fresh, I did not have any in the house)
- 1 tsp - dry rosemary (you can use fresh, I did not have any in the house)
Directions:
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Saute mushrooms, garlic and salt and pepper
- Saute till mushrooms start to release liquid.
- Add the wine and remaining butter and bring to a simmer.
- Cook until the wine is reduced
- Stir in the dry herbs.
- Serve on a beautiful dish