Mushrooms With Herbs And Stout Food

SAUTEED MUSHROOMS WITH HERBS

Steps:

• Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
• Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

MUSHROOMS WITH HERBS AND STOUT

Steps:

• Put butter and shallots in a medium sauté pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes. Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes.
• Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes. Season to taste with salt and pepper and serve.

ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS

Steps:

• Preheat oven to 400 degrees.
• In small bowl, combine 2 tablespoons of the oil with the garlic, ginger, and soy sauce.
• Spread mushrooms out on baking sheet and drizzle with the oil mixture and season with salt.
• Roast for about 30 minutes.
• Meanwhile, on a second baking sheet drizzle the shallots with the remaining oil, tossing to coat and seasoning with salt.
• Roast about 25 minutes, turning once.
• Scrape the vegetables into a serving bowl and add the herbs and sesame seeds, tossing to coat.