Mixed-Mushroom Compotes

Name: Mixed-Mushroom Compotes
Yield: Serves 4
Ingredients: ½ lb (250 g) white or cremini mushrooms, cleaned (see note) and thinly sliced; ½ lb (250 g) white or cremini mushrooms, cleaned (see note) and thinly sliced; ¼ lb (125 g) fresh shiitake or other exotic mushrooms, cleaned (see note) and thinly sliced; ¼ lb (125 g) fresh shiitake or other exotic mushrooms, cleaned (see note) and thinly sliced; Salt and freshly ground pepper; Salt and freshly ground pepper; ¼ cup (2 fl oz/60 ml) Marsala or sherry; ¼ cup (2 fl oz/60 ml) Marsala or sherry; 1½ tsp soy sauce; ¾ cup (6 fl oz/180 ml) heavy cream; 1 tsp fresh thyme leaves, or ¼ tsp dried thyme; 1 tsp fresh thyme leaves, or ¼ tsp dried thyme; ¼ cup (½ oz/15 g) crushed crispy croutons or panko; ¼ cup (1 oz/30 g) freshly grated Parmesan cheese; ¼ cup (½ oz/15 g) crushed crispy croutons or panko; 2 tbsp unsalted butter; 1 shallot, minced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Side Dish Handbook

By Tori Ritchie

Published 2015

About

Ingredients

2 tbsp unsalted butter
1 shallot, minced
½ lb (

Side dish
Savoury
Vegetarian
Thanksgiving
Christmas

Method

In a large sauté pan, melt the butter over medium heat. Add the shallot and sauté until soft and fragrant, about 1 minute. Stir in the mushrooms and a generous pinch of salt, then cover and sweat the mushrooms until they soften and release their liquid, 3–5 minutes. Uncover, pour in the Marsala, brin