Recipe #5277
Mushroom Medley
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- ¼ cup (60 mL) unsalted butter*
- 1 tsp. (5 mL) olive oil*
- 2 cups (500 mL) assorted mushrooms, thinly sliced ― coffee, button, oyster, shiitake, portabella ―
- 2 Irresistible bay leaves*
- ¼ cup (60 mL) veal stock
- 2 tsp. (10 mL) balsamic vinegar*
- 2 Tbsp. (30 mL) minced chives
- 1 shallot, minced
- Salt and pepper to taste
Preparation
In a very hot skillet, heat butter with oil until frothy. Add mushrooms and bay leaves.
Cook until mushrooms are browned.
Deglaze skillet with veal stock and balsamic vinegar.
Reduce and add chives, shallot, salt and pepper. Serve.
Suggestion
Place a paper towel with mushrooms in a paper bag and store in the refrigerator.
Since paper towels absorb excess humidity, the mushrooms will keep longer.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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