September 20, 2016
Side Dishes, Dairy, Alcohol,
Vegetables, Appetizers, Mushrooms, New England, 5 Ingredients Or Less, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Butter/Margarine, Kosher Dairy more
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"This recipe was an original to The Ellis River House located in Jackson, New Hampshire (White Mountain Region) where my husband and I stayed at many moons ago before the kids came around. It's a wonderful place that served delicious food. This mushroom recipe is super easy and delicious. It is good served on its own as a side or as an appetizer."
In a sautée pan, melt butter and add shallots.
Increase heat and add the vermouth. Let flame reduce pan liquid by half which should take about 15 minutes (more or less).
Add mushrooms to hot liquid and sautée until tender.
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5 stars ...Wouldn't change a thing!
Made as a side to go with our roast dinner, and these mushies were amazing.
Made exactly as written and really loved these.
Barry and Bab must know their food!
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