Garlic Braised Mushrooms

I love mushrooms and these were delicious. Serve them with just about any kind of meat, with omelettes, with pasta, polenta, or simply pile them on toast. 

This is a great treatment for slightly tired (but still good!) mushrooms - if you find a decent package on the half-price table of your local grocery, for instance, this would be a very good use for them. 

I'm saying the parsley is optional, but really, do try to have some. It adds a highly desirable touch of green and fresh, bright flavour and crunch to balance out the earthier mushrooms.

2 to 4 servings
30 minutes - 15 minutes prep time

250 grams (1/2 pound) mixed or button mushrooms
3 medium shallots
2 or 3 cloves of garlic
1 cup unsalted chicken OR vegetable stock
2 tablespoons unsalted butter
1 tablespoon soy sauce
1 tablespoon sherry
freshly ground black pepper to taste
1 tablespoon chopped parsley or other fresh herb to garnish, OPTIONAL

Clean and trim the mushrooms, and cut them in halves or quarters according to size and your desire. Peel and mince the shallots. Put both these in a large heavy-bottomed soup pot or skillet (not cast iron; non reactive). Peel and mince the garlic and set it aside.

Add the stock, butter, soy sauce, sherry, and pepper to the pan of mushrooms. Bring up to a boil and simmer for about 10 minutes; stir occasionally.

At about the 10 minute mark the liquid will be disappearing. Watch the pan more closely, and stir more frequently. When all the liquid is gone, and the mushrooms are beginning to sizzle and brown, add the garlic. Mix in well and cook for another minute or two. Turn out into a serving dish and sprinkle with the chopped parsley or other herb before serving.




Last year at this time I made Barley Dressing Pilaf. 

Posted in: Ontario Food