Twice-Cooked Mushrooms
Ingredients
- 2 lbs. of sturdy mixed wild or cultivated mushrooms, wiped clean of detritus with a damp rag
- 1/2 cup red wine
- 1/2 cup sherry
- 2 cups veal or chicken stock
- 1/2 cup chopped tomatoes in their own juices (canned is fine)
- 1 tsp. tomato paste (try the Italian variety that comes in a tube)
- 3 tbs. olive oil
- 2 tbs. sliced garlic cloves
- 1/4 cup minced shallots
- 2 tbs. fresh thyme leaves
- 1 tbs. fresh rosemary leaves
Directions
This recipe originally appeared in “Mmmm…Mushrooms” that was published in March 2001 issue of Experience Life.
Thoughts to share?
ADVERTISEMENT
More Like This
Wild-Mushroom Risotto
Risotto intimidates many home cooks, but using a pressure cooker eliminates all that endless stirring. Try this recipe with your favorite veggies, herbs, and meat or seafood.
Exotic Mushroom and Millet Soup
Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.
Celery Root Soup With Garlic Mushrooms
Garnish this nourishing soup with mushrooms sautéed in garlic, or simply add the mushrooms after you’ve puréed the other ingredients.
This Post Has 0 Comments