Twice-Cooked Mushrooms

These mushrooms are endlessly versatile. Try them with grilled chicken, over pasta or polenta, or as the base for an earthy autumnal soup!

By Andrew Zimmern | Experience Life

Makes 3 to 6 servings
Prep Time 5 minutes
Cook Time 10 minutes

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

STEP 1

Slice the mushrooms.

STEP 2

Place the oil in a large sauté pan over high heat. When oil is very aromatic and the surface ripples, add the mushrooms.

STEP 3

Sauté until caramelized. Add garlic, shallots, herbs and tomato paste.

STEP 4

Sauté to glaze the shallots and add the chopped tomatoes and juices. Toss briefly and add the wine and sherry. Reduce liquids by half and add the stock.

STEP 5

Simmer until sauce adequately naps the back of a spoon.

STEP 6

Season with salt and pepper, and perhaps a drizzle of truffle oil.

STEP 7

Serve in, over or next to anything you like (see above for suggestions). Or simply enjoy on a toasted slice of hearty, whole-grain bread.

This recipe originally appeared in “Mmmm…Mushrooms” that was published in March 2001 issue of Experience Life.

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