Mushroom Trio

appetizer fall garlic mushroom and garlic olive oil mushrooms side vegetable winter

Our Mushroom Trio makes the perfect one-skillet side dish -- scrumptious, easy to make, and great to serve as an app on crusty bread or smother over a delicious beef entrée or roasted chicken. We tested it over short ribs with mashed potatoes and it provided such a rich and velvety addition. Using three types of mushrooms and our Garlic Mushroom Olive Oil, it’s a three-time trip to flavor town!

Ingredients

  • 3T  Butter, unsalted, divided
  • 2T  Olive Tree Mushroom Garlic Olive Oil, divided
  • 8oz  Cremini mushrooms, chopped
  • 1/2t  Salt
  • 1/4t  Pepper
  • 2 large  Portobello mushrooms, thinly sliced and cut in half
  • 8oz  Shiitake mushrooms, sliced
  • 1T  All-purpose flour
  • 1/2C  Milk 1%, 2% or whole (not skim)
  • 1/2C  Heavy whipping cream
  • 1/2C  Parmesan cheese, grated

Directions

In a large skillet, melt 1T butter with 1T Olive Tree Mushroom Garlic Olive Oil over medium-heat. Add cremini mushrooms and season with salt and pepper. Cook, stirring occasionally until tender, 3-5 minutes. Transfer mushrooms to a bowl and set aside.  In the same pan, melt another 1T butter and 1T Mushroom Garlic Olive Oil. Cook portabella and shiitake mushrooms until tender, stirring occasionally, about 5 minutes. Transfer to the bowl with cremini mushrooms.

Reduce heat to low and melt 1T butter.  Whisk in flour. Cook and stir until it begins to brown. Stir in milk and cream. Bring to a boil over medium heat. Cook and stir 1 minute more.  Stir in cheese and cooked mushrooms. Season with salt and pepper to taste.

Transfer to a large serving dish, and serve warm on crusty bread, or top it on beef, chicken and pork entrée.
 

 


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