MASTER RECIPE: CREAMY SAUTéED MUSHROOMS & SHALLOTS

Master Recipe: Creamy Sautéed Mushrooms & Shallots image

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 9

PLAN/PURCHASE
4 Tbsp sweet butter, unsalted
16 oz white or brown button mushrooms, stems removed and sliced
1 large shallot, chopped finely, about 2 tablespoons
1/4 c heavy or double cream
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 thyme sprigs, just the leaves
2 Tbsp italian flat-leaf parsley chopped

Steps:

1. PREP/PREAPRE
2. Gather your ingredients.
3. Melt the butter in a skillet over medium heat.
4. Add the sliced mushrooms.
5. Cook until the mushrooms are beginning to brown, and most of the liquid has evaporated, about 8 to 10 minutes.
6. Add the shallot, and cook for an additional minute.
7. Add the cream, and continue to cook until most of the cream has evaporated, about 1 - 2 minutes.
8. Chef's Note: Taste, and add a bit of salt and/or pepper, if necessary.
9. Remove from heat and stir in the thyme, and parsley.
10. Cover and reserve until needed.
11. PLATE/PRESENT
12. These mushrooms will compliment just about any cut of beef, just add them and enjoy.
13. Keep the faith, and keep cooking.