Sauteed Mushrooms and crusty Semolina Bread are the final additions to the dinner party menu. Serve these alongside the Grilled Filet Mignon, and Cranberry Walnut Salad. End the dinner with a Pear Custard Galette for dessert and this delicious coffee and you'll have the makings of one successful dinner party!
I'll post the semolina bread recipe tomorrow so come back and check it out!
2 tablespoons butter
2 tablespoons olive oil1 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.