Photo from Eating Well |
I am a big fan of sautéed mushrooms...in any form. I frequently put a splash of balsamic at the end and I love that. Then this recipe crossed my path.
Whoa. The flavor of the madeira wine is off the chart good. I didn't, and wouldn't change a thing.
Madeira-Roasted Mushrooms & Shallots
Recipe from Eating Well
Serves 4
- 1 pound mixed mushrooms, cut into 1-inch pieces
- 2 c thickly sliced shallots
- 2 T extra-virgin olive oil
- Extra Virgin Olive Oil 16.9 Fl Oz
- 1 T chopped fresh thyme or 1 teaspoon dried
- ¼ tsp salt
- ¼ tsp ground pepper
- ⅓ c Madeira
Place a large rimmed baking sheet on the center rack and preheat oven to 450°F.
Toss mushrooms and shallots in a large bowl with oil, thyme, salt and pepper. Spread on the hot baking sheet. Roast for 15 minutes.
Stir in Madeira and continue roasting until the vegetables are browned and the Madeira has evaporated, about 5 minutes more.
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