Potted Mushrooms

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

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
Vegetarian
Gluten-free

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