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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!
twice cooked mushrooms
  • Yield 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.

Andrew
Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.

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