1 1/2 tablespoons virgin olive oil
1 pound mushrooms, washed
3 to 4 shallots (3 ounces), peeled and thinly sliced (1 cup)
1 tablespoon unsalted butter
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Heat the oil in a skillet with lid. When it is hot, add the mushrooms, and cook them, covered, over medium heat for 20 to 25 minutes, until all the liquid that emerges from them has disappeared and the mushrooms are nicely browned.
2. Add the shallots to the skillet, and saute them, uncovered, for 2 to 3 minutes, until they are soft and brown.
3. Add the butter, parsley, salt and pepper, and saute for 10 seconds longer. Serve immediately.

In this recipe, try to use medium to large mushrooms, preferably the older, darker specimens with visible gills because they are more flavorful. Jacques Pepin serves this as a side dish to Grilled Marinated Flank Steak (see link).

Caramelized Mushrooms With Shallots
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