Sauteed Mushrooms and crusty Semolina Bread are delicious additions to this menu including Grilled Filet Mignon, and Cranberry Walnut Salad. Finished the meal with a Pear Custard Galette for dessert and this delicious coffee. I don't think anyone would be disappointed with this meal!
Sauteed Mushrooms
Serves 6
2 tablespoons butter
2 tablespoons olive oil
1 1/2 pounds baby portobello mushrooms, sliced
2-3 shallots or 1/4 cup red onion or scallions, minced
3-4 sprigs of fresh thyme
a splash of dry vermouth
salt and freshly ground pepper, to taste
Melt the butter and olive oil in a large skillet. After the butter stops foaming, add the shallots, sliced mushrooms and thyme springs and saute over med-high heat, stirring occasionally. Add some salt and pepper and cook until the mushrooms are slightly browned and caramelized. Add the vermouth and cook for a few more minutes while scraping the caramelized bits from the bottom of the pan. Serve warm or at room temperature. Remove the thyme sprigs before serving.
When this is all on the menu again at your house, I'd like to be a guest at your "resaurant"!
ReplyDeleteI make a similar mushroom dish, usually as a bruscetta, ripped off from Jamie Oliver. Usually do it after getting some wild mushrooms from Farmers @ Firehouse, typically skip the shallots, but do add either some fresh red chili or crushed red pepper, and save the butter for the very end.
ReplyDeleteOh, and I agree with JB - quite a spread. The pear galette sounds amazing.
ReplyDeleteOh dear... I really need to keep this recipe on hand for my hubby. I think he would be putty inmy hands if I made him this!
ReplyDeleteBlessings-
AManda