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Braised Wild Mushrooms

Natural.Foodie's picture
Ingredients
  French bread loaf 1 , cut on the diagonal into 1/4-inch slices
  Unsalted butter 4 Ounce, softened to room temperatures (1 Stick)
  Garlic 3 Clove (15 gm), minced (Large Ones)
  Crushed red pepper 1⁄8 Teaspoon
  Chopped fresh thyme/3/4 teaspoon dried thyme 1 Tablespoon
  Chopped fresh marjoram/3/4 teaspoon dried marjoram 1 Tablespoon
  Shiitake mushrooms 1 Pound, stems removed
  Chanterelles 1⁄2 Pound, stems removed
  White mushrooms 1⁄2 Pound, stems removed
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Dry white wine 1 Cup (16 tbs) (Preferably Chardonnay Or Gewiirztraminer)
  Thin red onion slices 8 (For Garnish, Paper Thin Slices)
Directions

1. Preheat the oven to 350°. Butter the bread with a total of 2 tablespoons of the butter. Set the slices on a baking sheet and bake until lightly browned, 15 to 20 minutes.
2. Meanwhile, in a large heavy skillet, melt the remaining 6 tablespoons butter over moderately high heat. Add the garlic, red pepper, thyme and marjoram. Saute until the garlic is fragrant and softened, about 2 minutes.
3. Add all of the mushrooms and toss quickly to coat with the herbed butter. Increase the heat to high and saute until the mushrooms begin to brown slightly, about 3 minutes. Season with the salt and black pepper and add the wine. Bring to a boil and cook until the liquid is reduced by half and the sauce is slightly thickened, about 6 minutes.
4. Divide the slices of toasted French bread among 8 plates and top with the mushrooms and sauce. Garnish with the red onion slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
8

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