Button Mushrooms With Thyme, Rosemary, And Basil
From chrisgil10 12 years agoIngredients
- 2 tablespoons unsalted butter or olive oil shopping list
- 15 large button mushrooms (about 1 pound total), halved shopping list
- 1 shallot, finely chopped shopping list
- 1 teaspoon finely chopped fresh thyme shopping list
- ½ teaspoon finely chopped fresh rosemary shopping list
- 1 tablespoon finely chopped fresh basil or oregano shopping list
- ¼ cup canned reduced-sodium chicken broth shopping list
- kosher salt shopping list
- Freshly ground pepper shopping list
How to make it
- 1. In a large skillet over medium-high heat, melt the butter. Add the mushrooms, cut side down. Do not crowd the pan. Cook the mushrooms, undisturbed, until browned, 1 to 2 minutes. Add the shallot, thyme, and rosemary and cook until the shallot softens, about 2 minutes.
- 2. Sprinkle the basil over the mushrooms and add the chicken broth. Quickly stir and toss the mushrooms and season lightly with salt and pepper. Reduce the heat to low, cover, and simmer until the mushrooms are tender, about 5 minutes. Transfer to a warmed serving dish and serve.
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