Sauteed Mushrooms with Red Wine and Rosemary
Ingredients: mushrooms, water, oil, unsalted butter, shallot · 25 min cook time · 110kcal · $12.50
Ingredients
1.25pounds mushrooms, 0.25cup water, 0.5teaspoon oil, 1tablespoon unsalted butter, 1whole shallot, 1teaspoon fresh rosemary, 0.25teaspoon table salt, 0.25teaspoon pepper, 0.25cup dry red wine, 1tablespoon cider vinegar, 0.33cup chicken broth
Instructions
1. Trim the bottom off the white button mushrooms and quarter them. Cut the hard stems off the oyster mushrooms and tear larger pieces in half. Stem the shiitake mushrooms and halve or quarter them depending on size.
2. Dump the mushrooms into a cold pan, add 1/4 cup of water, and turn the heat up to high.
3. Continue cooking until the water has completely evaporated and the pan is dry.
4. Add half a teaspoon of oil, turn the heat down to medium-high, and let the mushrooms brown.
5. Clear the center of the skillet, add one tablespoon of unsalted butter, and turn the heat down to medium.
6. Add the minced shallot, 1 teaspoon of fresh rosemary, 1/4 teaspoon of table salt, and 1/4 teaspoon of pepper. Stir and cook for 30 seconds.
7. Pour in 1/4 cup of dry red wine and 1 tablespoon of cider vinegar. Let it cook down until the pan is dry again.
8. Add 1/3 of a cup of chicken broth and simmer to reduce by half into a luscious glaze.
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