Photo by Louise Oppedahl
Provenance of DishI grew these mushrooms and experimented with several spice and ingredient varieties.
6-8 oz fresh Chestnut Mushrooms, sliced
1 T thinly-sliced garlic
1 T thinly-sliced shallot
1 T extra virgin olive oil
1/2 t butter, cut into a few pieces 1/2 t butter, cut into a few pieces
splash white wine
Preheat eat a 10” cast iron skillet, medium hot uncoverered and add a tiny bit of extra virgin olive oil.
Add the garlic and shallot and saute for 3-5 minutes to lightly brown.
Add the sliced mushrooms and place them cut sides facing down.
After the malliard reaction occurs, toss the mushrooms adding the olive oil.
Sprinkle salt and pepper, and let mushrooms continue to brown.
Spash the white wine in and toss the mushhrooms.
Cook until the wine evaporates.
Add the butter and when it’s melted in, serve along side meat of your choice.