Steps: |
| -For the mushrooms: Heat a large non-stick saute pan on high until it is almost smoking. (Learn How) |
| -Pull the pan off of the heat and add 1 Tbl. of butter and 1 Tbl. of oil. Immediately add 1 cup of the mushrooms and toss. |
| -Return the pan to the stove on high and let the mushrooms cook on one side until golden brown. Season with salt and pepper. |
| -Flip the mushrooms over and let them brown on the other side. The entire cooking process is only 2 minutes. |
| -Empty the mushrooms out onto a towel to absorb the excess grease. |
| -Wipe the excess oil and seasoning out of the pan and return it to the heat. |
| -Repeat the process with the remaining mushrooms in 3 more batches. |
| -Set the mushrooms off to the side and saute the vegetables in the same pan. |
| -Wipe out the saute pan and heat it to medium-high, add 1/4 cup of oil. |
| -Saute the onions for 3 minutes and then add the leeks. Saute until soft and translucent and then add the garlic. |
| -Add the carrots, fennel, celery and saute for an additional 4 minutes. |
| -Deglaze with the sherry vinegar and reduce by 1/2. |
| -Add the chicken stock, parsley, thyme and seasoning; heat for 3 minutes. Mix in the mushrooms and cool or serve warm. |
Pairs With: |
| Beef Brisket with Root Vegetables |
| Aglio e Olio |
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