Rosemary Mushrooms

November 12, 2013 in Recipes, Sides, Various Sides by Claire

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rosemarymushrooms

Last Thanksgiving, I was aiming for a very simple menu. After I planned it, I felt like there was just one thing missing – something with mushrooms in it. Since I was trying to keep it simple, I went with a blend of sautéed, seasoned mushrooms. My first thought was to use fresh thyme in them, but since I have rosemary growing in my yard, I used that instead. It was a nice touch. I also deviated from typical mushroom recipes by stirring in some coconut milk in the end, for creaminess. I was surprised – it doesn’t taste like coconut milk at all against the flavor of the mushrooms. You could leave it out, I suppose, but I like the richness it adds. In fact, I liked the whole dish so much I wrote down what I did so that I could reproduce it.

These mushrooms freeze well. Later, I wrapped up some of them in rectangles of puff pastry to make little tarts. I made them again recently to see what else they’d be good in. I put them in a quiche, but that recipe needs more work. I’m thinking next of either tossing some with green beans or wrapping them up in some filo dough, maybe with some pâté.  They’re worth making plain, too, for that occasion when you just need some delicious mushrooms.

I am sending these mushrooms to Haalo’s Weekend Herb Blogging, hosted this week by Cristina of La Cucina di Cristina.

Rosemary Mushrooms

Yield: 6 servings

Serving Size: 1/3 cup

I call for a very specific ratio of mushrooms here, but that's just what I like and what's available at my supermarket. Use 1-1/2 pounds of any kinds of mushrooms you want.

  • 2 tablespoons olive oil
  • 16 ounces of cremini mushrooms , about 24, thinly sliced
  • 6 ounces of oyster mushrooms, about 3 clumps, tough bottom stems trimmed, pulled part, roughly chopped
  • 2 ounces of shiitakes, about 8, stems removed, thinly sliced
  • 2 shallots, minced, about 1 cup
  • 1/4 teaspoon salt, or more, to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vermouth (bring to a boil, reduce to a simmer)
  • 3 tablespoons full-fat coconut milk
  • 2 tablespoons fresh rosemary leaves, minced, or 2 teaspoons dried

Heat olive oil in a large skillet. Sauté the mushrooms and shallots until the mushrooms are tender and reduced in volume by half, about minutes. Stir in salt, pepper, and vermouth. Bring to a boil and simmer off about half the vermouth and other liquid. Turn heat to low and stir in coconut milk and rosemary leaves.

http://chezcayenne.com/2013/11/rosemary-mushrooms/

 

 

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