Bistro Mushrooms
Serves 4
Ingredients
2 TB salted butter
1 lb cremini mushrooms, cleaned, trimmed, and thinly sliced
Kosher salt and ground black pepper
2 garlic cloves, finely chopped
1 tsp minced fresh rosemary
1/2 cup dry white wine
2 tsp whole-grain mustard
Directions
In a 12-inch nonstick skillet over medium-high heat, melt the butter. Add the mushrooms and 1/2 tsp salt. Cook, stirring, until the mushrooms are browned, about 10 minutes. Add the garlic and rosemary, then cook another 30 seconds. Add the wine and cook until mostly evaporated, about 2 minutes. Off heat, stir in the mustard, then taste and season with salt and pepper.
Recipe courtesy of The Complete Milk Street Cookbook
NOTE: I used a mix of white and brown mushrooms, and I used unsalted butter and just adjusted the seasoning at the end.
Serves 4
Ingredients
2 TB salted butter
1 lb cremini mushrooms, cleaned, trimmed, and thinly sliced
Kosher salt and ground black pepper
2 garlic cloves, finely chopped
1 tsp minced fresh rosemary
1/2 cup dry white wine
2 tsp whole-grain mustard
Directions
In a 12-inch nonstick skillet over medium-high heat, melt the butter. Add the mushrooms and 1/2 tsp salt. Cook, stirring, until the mushrooms are browned, about 10 minutes. Add the garlic and rosemary, then cook another 30 seconds. Add the wine and cook until mostly evaporated, about 2 minutes. Off heat, stir in the mustard, then taste and season with salt and pepper.
Recipe courtesy of The Complete Milk Street Cookbook
NOTE: I used a mix of white and brown mushrooms, and I used unsalted butter and just adjusted the seasoning at the end.
