Sounds fancy, right? It tastes fancy…. and delicious! It’s also crazy simple and works with just about any mushroom including the button mushrooms and portobellos you’ll find at your supermarket. You’ll need the following:
1 tbsp vegan butter (I like Earth Balance)
1 tsp herbes de provence
1/2 cup of white wine (I like pinot gris for this)
and a pound or so of mushrooms
I’m using chantarelles because I love their texture and flavor. You’ll be able to recognize them by their straw color, trumpet shape and frilly looking edge if you see them at your market.
I added the butter to a pan and waited until it was melted over medium heat. I simmered these, stirring occasionally over alternating low heat and no heat until the volume of the liquid and the mushrooms was reduced by about 1/3. It took about 45 minutes. I saved the remaining reduction, salted my mushrooms to taste and munched away.
They’re soft, lightly meaty and have a delicate umame flavor that’s complimented by the buttery herbs and crisp musky wine. I didn’t share with Brent. It was that good.
This is Christie, signing off!