Roasted Wild Mushrooms with Garlic and Shallots

Name: Roasted Wild Mushrooms with Garlic and Shallots
Prep time: 5 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/3 lb. shiitake mushrooms, chopped; 1/3 lb. matsutake mushrooms, chopped; 1/3 lb. hen-of-the-woods mushrooms, chopped; 1/4 c. peanut oil; 3 tbsp. garlic, minced; 2 shallots, minced; 4 tbsp. unsalted butter, chopped; Kosher salt and freshly ground pepper; 1/4 c. olive oil; 1/4 c. wine vinegar (preferably Zinfandel)

By Tim LovePublished: Sep 28, 2010

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Yields:

8 serving(s)

Prep Time:

5 mins

Total Time:

45 mins

Cal/Serv:

191

Chef Tim Love's roasted mushrooms make a terrific Thanksgiving side dish. Complete Chef Love's Thanksgiving feast with his Spice-Rubbed Turkey Wrapped in Prosciutto, his Fried Sugar-Poached New Potatoes, his French-Bread Stuffing with Oysters, Bacon, and Chipotle, and his Chile-Spiked Cranberry Relish.

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Ingredients

1/3 lb. shiitake mushrooms, chopped
1/3 lb. matsutake mushrooms, chopped
1/3 lb. hen-of-the-woods mushrooms, chopped
1/4 cup peanut oil
3 Tbsp. garlic, minced
2 shallots, minced
4 Tbsp. unsalted butter, chopped
Kosher salt and freshly ground pepper
1/4 cup olive oil
1/4 cup wine vinegar (preferably Zinfandel)

Directions

1. Step 1Preheat oven to 300°F. In a medium bowl, combine mushrooms and peanut oil. Transfer to a large roasting pan. Sprinkle garlic, shallots, and butter over mushroom mixture. Season well with salt and pepper.
2. Step 2Roast for 40 minutes. Remove and stir. Drizzle with oil and vinegar. Serve hot.

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