Simple recipe for mushrooms that are slow simmered in a skillet with beef broth, shallots and garlic. Great with steak, roast beef and so much more!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Servings: 4
Ingredients
8ozmushrooms, small to medium sized
3tbspbutter
1shallot, minced
5clovesgarlic, minced
2cupsbeef broth
1/2tspsalt
1/4tspblack pepper
3tbspred wine, optional
1tbspfresh parsley, minced
Instructions
Clean mushrooms and trim the stems off.
Heat butter in a skillet over medium heat. Add the minced shallots and garlic. Cook for a few minutes, stirring often.
Add in the mushrooms and cook for a few minutes more. Stir a couple times, ensuring that the mushrooms are cooking on both sides.
Pour in 1/2 cup of beef broth, salt, pepper (and optional red wine).
As it simmers, the broth will evaporate and absorb into the mushrooms. Once most of the broth is gone from the skillet, pour in another 1/2 cup. Continue doing this until all 2 cups of broth has been added.
Once the last of the broth is mostly absorbed into the mushrooms, remove the skillet from the heat. Top with fresh parsley and serve.