Wild Mushroom And Rosemary Topping
Makes Enough For 4 Servings
Ingredients
If you use shiitake mushrooms, they should be stemmed.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 pound wild mushrooms (such as cremini, shiitake, or oyster), trimmed and sliced
1⁄3 cup low-sodium chicken broth
Instructions
- Heat butter and oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until onion softens and begins to brown, 5 to 7 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds longer.
- Add mushrooms and cook, stirring occasionally, until juices release, about 6 minutes. Add broth, and salt and pepper to taste; simmer briskly until sauce thickens, about 8 minutes. Spoon mushroom mixture over individual portions of polenta and serve.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
