Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Meyer Lemons, Wine


  • 2 pounds large fresh assorted mushrooms
  • 1 Table­spoon olive oil
  • 6 Table­spoons sweet butter
  • 1/2 cup chopped shallots
  • 4 gar­lic cloves — very finely minced
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/2 tea­spoon salt
  • Freshly ground black pep­per — to taste
  • 1/2 cups Madeira wine
  • Juice of 1 lemon

Heat oil in 12 inch skil­let over medium high heat until sim­mer­ing. Add mush­rooms and cook, stir­ring occa­sion­ally, until mush­rooms release liq­uid, about 5 min­utes. Increase heat to high and cook, stir­ring occa­sion­ally, until liq­uid had com­pletely evap­o­rated, about 8 min­utes longer. Add but­ter, reduce heat to medium, and con­tinue to cook, stir­ring once every minute, until mush­rooms are dark brown, about 8 min­utes longer. Add shal­lots, gar­lic and pars­ley and cook until soft­ened, about 3 min­utes. Add Madeira and cook until liq­uid has evap­o­rated, about 2 min­utes. Sea­son with salt and pep­per to taste, turn out into a heated veg­etable dish, and sprin­kle with fresh lemon juice, serve imme­di­ately with a crusty bread. Serves 8 to 10.

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