Roasting adds flavor.
Champignons rôtis au vin rouge (French)
Serves 3-4
Preheat the oven to 425F (218C)
4 Tbs. (60 g) (dairy-free) organic butter
2 Tbs. (30 ml) olive oil
4 minced organic cloves of garlic
1 chopped organic shallot
24 ounces (720 g) cremini mushrooms or a mixture of mushrooms
3/4 cup (180 ml) dry red wine
some black pepper
1 Tbs. (5 g) chopped herbs
1. Heat a cast-iron skillet over medium heat.
2. Add the butter and oil.
3. Once the butter is melted, add the garlic and shallot.
4. Sauté for 1-2 minutes.
5. Add the mushrooms, wine, black pepper, stir.
6. Place the skillet in the oven and roast the mushrooms for 30 minutes. Stir halfway through the cooking.
7. Remove and let them cool for 2-3 minutes.
8. Stir in the herbs.
9. Serve as a side-dish, on toast, mixed with vegetables, in a soup, as an appetizer, over meat or fish, ...
