Wild mushrooms with shallots and soy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh portobello or shiitake mushrooms; or a combination |
| ; 500 g | ||
| 2 | tablespoons | Vegetable oil 25 mL |
| 2 | tablespoons | Butter 25 mL |
| 4 | Shallots; thinly sliced 4 | |
| ½ | teaspoon | Sugar 2 mL |
| 2 | tablespoons | Soy sauce 25 mL |
Directions
If you are using portobello mushrooms, remove stems (may be saved for stocks) and clean. If you are using shiitake mushrooms, remove stems (may be saved for stocks) and clean. Brush mushroom caps with oil and grill or broil until brown - 1 to 2 minutes per side. Slice. (This can be done ahead.) Melt butter in a large non stick skillet and add shallots. Cook a few minutes until almost tender.
Add mushroom slices and cook 2 minutes longer.
Sprinkle mushrooms and shallots with sugar and cook one minute longer. Add soy sauce and cook until pan is dry and mushrooms are browned.
Converted by MC_Buster.
NOTES : Makes 4 to 6 servings
Converted by MM_Buster v2.0l.