Name: Potted Mushrooms
Yield: 2 cups
Ingredients: Toast points, for serving; 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves; 8 ounces cultivated mushrooms, finely chopped; 5 tablespoons unsalted butter; 10 ounces fresh shiitake mushrooms, stems removed (reserve for another use), finely chopped; 1 tablespoon finely snipped fresh chives; ⅓ cup minced shallots; Freshly ground black pepper, to taste; ½ teaspoon salt; ⅓ cup minced leeks, white part only

Preparation info

2 cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Make this on the day you plan to serve it—it will not hold longer than a day.

Ingredients

5 tablespoons unsalted butter
⅓ cup minced shallots
⅓ cup

Starter
Gluten-free
Vegetarian

Method

Melt 2 tablespoons of the butter in a 10 inch skillet. Stir in the shallots, leeks, and garlic. Cook over low heat until translucent, 5 minutes.
Add the cultivated mushroom

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

This à la carte title is available to ckbk members for a one-off payment of

$14.99

Join ckbk to get started

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Get instant online access via ckbk

Part of