This simple but delicious lunch was a fall staple in our house growing up. We would cook big pans of mushrooms and eat them on my mormor’s homemade bread.
SERVES 4
You will need:
2 tablespoons butter
8 ounces cleaned mushrooms,
sliced
1 shallot, finely chopped
salt and pepper
2 tablespoons fresh oregano
1/4 cup sherry
bread for serving
2 tablespoons butter
8 ounces cleaned mushrooms,
sliced
1 shallot, finely chopped
salt and pepper
2 tablespoons fresh oregano
1/4 cup sherry
bread for serving
- Melt the butter in a pan.
- Sauté mushrooms and shallots until the mushroom turn golden brown. Season with salt, pepper, and oregano.
- Add the sherry and cook until it has evaporated.
- Serve on sliced bread.
TIP:
.


Photography by
Made it? Tell us about it–