- 1 tablespoon butter
- 1 small shallot
- 2 medium white mushrooms, cleaned and sliced 1/4 inch thick
- 1 teaspoon fresh thyme, minced
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.
Makes about 1/2 cup, enough to fill 2 omelets
This filling is particularly good when paired with Gruyère.
Sautéed Mushroom Filling with Thyme. To import, drag image to your MacGourmet recipe box.