SAUTÉED MUSHROOMS

SAUTÉED MUSHROOMS

Ingredients:
2 tablespoons unsalted butter
2 cloves garlic, minced
2 shallots, thinly sliced
1 pound button mushrooms, wiped clean and sliced
1 sprig thyme, chopped
¼ cup white wine

Directions:
Kosher salt and freshly ground black pepper to taste
1. Preheat a 12-inch sauté pan over medium heat for 2 minutes. Add the butter and let
it melt.
2. Add the garlic and shallot to the pan. Cook over medium heat for 1 minute. Add the
mushrooms, thyme, and wine, and cook for 2 minutes. Remove from the heat and
season with salt and pepper. Serve immediately.
LOADED BEEF STEW
This stew is “loaded” because of all the great root vegetables in it. This is a perfect
make-ahead dish that tastes even better on the second day. When making this stew,
you’ll prepare a roux, a mixture of flour and oil that is cooked and added to sauces to
thicken them. Leftover roux will keep in the refrigerator, covered, for a few weeks.
We like to serve this stew in large bowls with slices of corn bread.
SERVES 6 TO 8 | LEVEL: LAYUP