Mushroom Medley

Mushroom Medley
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 1/4 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

    bay leaves

  • 1/4 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


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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007