Sautéed Mushroom Topping
By America's Test KitchenPublished on September 29, 2015
Time
30 minutes
Yield
Serves 4 to 6 (Makes about 2/3 cup)
Ingredients
2 teaspoons vegetable oil 1 shallots, sliced thin¼ teaspoon minced fresh thyme 8 ounces cremini mushrooms, trimmed and sliced thin¼ teaspoon table salt ¼ cup Madeira
Before You Begin
Dry Marsala or dry sherry can be used in place of the Madeira.
Instructions
- Heat oil in 10-inch skillet over medium heat until shimmering. Add shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add thyme and cook until fragrant, about 30 seconds. Increase heat to medium-high, add mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until mushrooms are browned, 7 to 10 minutes. Add Madeira and cook, scraping up browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer to bowl and season with salt and pepper to taste.
Time
30 minutesYield
Serves 4 to 6 (Makes about 2/3 cup)Ingredients
2 teaspoons vegetable oil
1 shallots, sliced thin
¼ teaspoon minced fresh thyme
8 ounces cremini mushrooms, trimmed and sliced thin
¼ teaspoon table salt
¼ cup Madeira
Ingredients
2 teaspoons vegetable oil
1 shallots, sliced thin
¼ teaspoon minced fresh thyme
8 ounces cremini mushrooms, trimmed and sliced thin
¼ teaspoon table salt
¼ cup Madeira
Ingredients
2 teaspoons vegetable oil
1 shallots, sliced thin
¼ teaspoon minced fresh thyme
8 ounces cremini mushrooms, trimmed and sliced thin
¼ teaspoon table salt
¼ cup Madeira
Why This Recipe Works
For an elegant garnish for sweet potato soup, we sauté earthy cremini mushrooms with minced shallot until the mushrooms are well browned and flavorful. We use Madeira, which is slightly sweet, to deglaze the pan and also stir in a little fresh thyme for herbal notes.
Before You Begin
Dry Marsala or dry sherry can be used in place of the Madeira.
Instructions
- Heat oil in 10-inch skillet over medium heat until shimmering. Add shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add thyme and cook until fragrant, about 30 seconds. Increase heat to medium-high, add mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until mushrooms are browned, 7 to 10 minutes. Add Madeira and cook, scraping up browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer to bowl and season with salt and pepper to taste.
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