These mushrooms paired perfectly with the veal scaloppine in yesterday's entry, but they would also pair great with many other things. I sure hope I remember this correctly, as I made up the recipe as I went along and didn't enter it here on the blog until a couple days later...will update if needed next time I make these :)
Link to my YouTube "making of the recipe" video: https://youtu.be/NjiDiHpifm0
Skip to timestamp 06:30 for just the mushrooms part of the video (if that is all you are after :))
Ingredients:
2 T. butter
16 oz. mushrooms, quartered (I used regular button mushrooms; you could also use baby bellas)
kosher salt and coarse ground pepper, to taste
3 large cloves garlic, minced
2 T. dry sherry
herbes de Provence
1/4 c. chicken broth
Directions:
1. Melt butter in large sauté pan over slightly higher than medium heat. Add the mushrooms, then salt and pepper (to taste). Cook, stirring frequently, for around 3 minutes. Stir in the minced garlic and cook for an additional 2-3 minutes, until mushrooms start to brown at bit at edges.
2. Deglaze pan with dry sherry. Sprinkle with herbes de Provence (I would guess around 1 tsp.). Cook and stir until the sherry has nearly evaporated (around 2 minutes).
3. Add the chicken broth to pan and cook, stirring occasionally, for around 3 minutes. Serve and enjoy!
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