Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1.5 tablespoons butter, divided
- •1.25 pounds assorted wild mushrooms, sliced
- •1 pinch salt
- •0.25 cup minced shallots
- •2 tablespoons cognac or brandy
- •1 tablespoon Champagne vinegar or white wine vinegar
- •0.5 cup crème fraîche
- •0.5 cup chicken broth
- •1 tablespoon chopped fresh marjoram
- •salt and pepper to taste
Instructions
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.
- Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
- Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutritional Facts
Per 4 servings
- Calories: 250
- Carbohydrate: 13g
- Fat: 21g
- Fiber: 4g
- Protein: 4g
- Sugar: 5g
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