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Mushroom Medley https://www.metro.ca/userfiles/image/recipes/poelee-champignons-5277.jpg PT15M PT10M PT25M
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.
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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
Mushroom Medley

Mushroom Medley

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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.

Source : Chef Ian Perreault

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Gluten-free recipes

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Lactose-free recipes

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