SautéEd Mushrooms with Red Wine and Rosemary

americastestkitchen.com

Beth Holstein

subheading: GATHER YOUR INGREDIENTS:

1 ¼ pounds mushrooms

¼ cup water

½ teaspoon vegetable oil

1 tablespoon unsalted butter

1 shallot, minced

1 teaspoon minced fresh rosemary

¼ teaspoon table salt

¼ teaspoon pepper

¼ cup red wine

1 tablespoon cider vinegar

½ cup chicken broth

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

Use one variety of mushroom or a combination. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces. You can substitute vegetable broth for the chicken broth, if desired. Use one variety of mushroom or a combination. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces. You can substitute vegetable broth for the chicken broth, if desired.

Directions at americastestkitchen.com

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