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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Chilled Asparagus Soup with Warm Trout Cakes Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1/4 cup thinly sliced shallots |
4 ounces fresh morel or common mushrooms (about 2 1/2 cups) |
2 tablespoons dry sherry |
salt |
pepper |
1 tablespoon white truffle oil (optional) |
Directions:
1. Add olive oil and butter to a 10- to 12-inch frying pan over medium-high heat. Add shallots and stir often until limp, about 2 minutes. Add rinsed and drained fresh morel or sliced common mushrooms (halve smaller morels; quarter larger ones); stir just until they begin to release their juices, 1 to 2 minutes. Add dry sherry and stir often until evaporated. Add salt and pepper to taste. Pour mushrooms into a small bowl and stir in 1 tablespoon white truffle oil (optional). Let stand for at least 1 hour or cover and chill up to 1 day.
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