Side Dishes/ Vegetables

Sautéed Mushrooms with Shallots, Garlic and Brandy

Okay seriously. I realize that people probably think I’m bordering on the edge of being an alcoholic, but I find that adding alcohol to any kind of food gives it that certain oomph! that spices cannot achieve. Trust me when I tell you that the brandy in this recipe makes the dish. And no, I did not “sample” any while I was cooking. I swear.

Don’t they look delicious though?

 

I have this recipe written down in my recipe book, so I can’t credit the source, but I think it came from a magazine. So if this is your original recipe, don’t hate me! Just message me and I’ll do the proper credit. :)

 

Sautéed Mushrooms with Shallots, Garlic and Brandy

Course: Side Dish
Servings: 4 servings
Author: The Gourmet Housewife

Ingredients

  • 2 tbsp butter divided
  • 1 tbsp extra-virgin olive oil
  • 2 shallots thinly sliced
  • 2 cloves garlic thinly sliced
  • 3 cups mushrooms sliced
  • 1/4 tsp each thyme salt & pepper
  • 2 tbsp brandy wine, or chicken stock
  • 2 tbsp minced fresh parsley

Instructions

  • Heat 1 tbsp butter and oil over medium-high heat. Add shallots and garlic, cook, stirring, until slightly softened, and translucent, about 3 minutes.
  • Add mushrooms, thyme, salt, and pepper. Sauté, stirring and shaking pan until golden brown and no mushroom liquid remains, 8 to 10 minutes.
  • Stir in brandy, scraping up brown bits. Stir in parsley and remaining butter; cook until slightly saucy and mushrooms are glazed, about 2 minutes.

 

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1 Comment

  • Reply
    Christian
    August 9, 2015 at 3:29 pm

    Beef stock demi glaze and you have the secret

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