I love mushrooms which is why this recipe was a must on my list. My best friend Alexis (a vegetarian) will agree with me when I say that mushrooms are one of the most delicious things that grow out of the ground. This recipe was adapted from one of Rachael Ray’s 30 minute meals and she has delivered once again! There is no sacrificing flavor in this vegetarian meal.
Ingredients:
8 large portobello mushroom caps*
1 lb button mushrooms*
1/2 lb shiitake mushrooms*
* I used 24 ounces of cremini mushrooms, sliced ONLY but kept all other ingredient amounts the same… this does not allow for 4 sandwiches though.
3 tbsp extra-virgin olive oil
2 tbsp butter
1 bay leaf
4 large cloves garlic, finely chopped
Salt and pepper
1/2 cup dry white wine (eyeball it) – I may have put 1 cup in!
2 tsp Worcestershire sauce (I used 1 tsp which ended up being salty enough for me)
1 tbsp chopped fresh thyme leaves, chopped (I used dry)
1 loaf crusty French bread, 24 inches (I used rolls and toasted them just the same)
3 cups shredded Gruyere or Swiss cheese
<— BEFORE
<— AFTER
Directions:
Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12-15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat. I ended up still wanting to brown the mushrooms even more after this step so I cooked them on high heat for another 5 minutes and then added another 1/2 cup of wine or so.
Related posts:
- French Onion Salisbury Steak I received a complimentary issue of a magazine called Cuisine at homethe other day because I subscribe to their newsletters via e-mail (or at least...
- Leek and Mushroom Gratin The word “gratin” is French and comes from the words gratter and gratine. Gratter means to scrape, as in the scrapings of bread or cheese...
- French Raisin Apple Pie I am not French, but I will not argue the fact that the French can bake! What makes this recipe different than traditional American (or Dutch)...
