ingredients

  • 1 tablespoon butter
  • 1 small shallot
  • 2 medium white mushrooms, cleaned and sliced 1/4 inch thick
  • 1 teaspoon fresh thyme, minced

directions

Heat 1 tablespoon butter in medium skillet over medium heat until foaming; add 1 small shallot, minced (about 1 tablespoon), and cook until softened and just beginning to color, about 2 minutes. Add 2 medium white mushrooms (about 2 ounces), cleaned and sliced 1/4 inch thick. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Off heat, stir in 1 teaspoon fresh minced thyme leaves and salt and pepper to taste; transfer mixture to small bowl and set aside until ready to use.

Notes

Makes about 1/2 cup, enough to fill 2 omelets
This filling is particularly good when paired with Gruyère.

Categories

Web

MacGourmet downloadSautéed Mushroom Filling with Thyme. To import, drag image to your MacGourmet recipe box.

source

Americas Test Kitchens

servings/yield

2 servings

rating