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Gallery Sauteed Mushrooms with Cognac Credit: Marcus Nilsson Recipe Summary prep: 45 mins total: 45 mins Servings: 8
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 6 tablespoons unsalted butter 3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces 10 sprigs thyme 1/4 cup plus 2 tablespoons cognac Coarse salt and freshly ground pepper
Gallery Sauteed Mushrooms with Cognac Credit: Marcus Nilsson
Recipe Summary prep: 45 mins total: 45 mins Servings: 8
Gallery
Sauteed Mushrooms with Cognac Credit: Marcus Nilsson
Sauteed Mushrooms with Cognac
Credit: Marcus Nilsson
Sauteed Mushrooms with Cognac
Recipe Summary prep: 45 mins total: 45 mins Servings: 8
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 8
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 6 tablespoons unsalted butter 3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces 10 sprigs thyme 1/4 cup plus 2 tablespoons cognac Coarse salt and freshly ground pepper
Directions
Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.
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All Reviews for Sauteed Mushrooms with Cognac
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All Reviews for Sauteed Mushrooms with Cognac
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
