Braised Wild Mushroom Recipe
The rainy, cool weather of both fall and spring makes the forest erupt with wild mushrooms. We use them in mushroom stew and risotto, but one of our favorite recipes is this simple side dish of braised mushrooms. It makes the perfect side dish for grilled steak. Although, we occasionally use the leftovers as a topping for homemade pizza.
Servings: 6 servings
Calories: 149kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic (finely chopped)
- 2 shallots (sliced thin)
- 2 teaspoons fresh thyme leaves
- 1 ½ pounds wild mushrooms (coarsely chopped)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- ½ cup white wine
- ½ cup bone broth
- ½ cup chopped flat-leaf parsley
Instructions
- Warm the butter and olive oil in a braising dish or wide skillet over medium heat. When the butter froths and foams, add the garlic, shallots, and thyme. Sauté them together they release their aroma and begin to soften, about 6 minutes.
- Dump the mushrooms into the pan, stirring frequently to prevent overcooking. Sprinkle them with salt and pepper. Allow them to cook until they just start to release their juices. This takes about 8 minutes. Stir in the tomato paste. Cook for another minute or two until blends seamlessly into the mushrooms.
- Pour in the wine and broth, scraping up any browned bits from the bottom of the pan. Turn down the heat to medium-low. Continue simmering until the mushrooms are completely soft and the liquid reduces by half - about 25 minutes.
- Turn off the heat, stir in the parsley, and serve hot.
Nutrition
Calories: 149kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 354mg | Potassium: 492mg | Fiber: 4g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg
