When you’re looking for a side dish that pairs well with a variety of mains without overwhelming the table, this recipe for sautéed mushrooms is the way to go. It’s easy to prepare, pretty on the plate and so tasty there may not be any leftovers.
2 cups cremini mushrooms, washed and quartered
1 bunch sage
¼ cup toasted walnuts
1¼ tsps. salt
¼ cup butter
2 cloves garlic, minced
1 tsp. fresh thyme
½ cup chicken stock
Using a spice grinder or food processor, blitz walnuts, sage and 1/4 tsp. salt until well-integrated but slightly chunky. Melt butter in a pan, sweat down garlic and thyme on low heat until the garlic softens.
Add mushrooms and cook until soft (about five minutes). Add chicken stock and reduce until thick and saucy. Salt to taste.
Toss with walnut-and-sage mixture, plate and garnish with fresh sage.
Sweet Amelia’s, 102 E. State St., Kennett Square, (484) 732-7943, sweetameliasksq.com.
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