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Sep 21, 2017
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RECIPES
Christine Carroll And Jody Eddy's Skillet-Glazed King Trumpet Mushrooms
Serves 6
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Courtesy of From the book, Come In, We're Closed
March 2014

Christine Carroll And Jody Eddy's Skillet-Glazed King Trumpet Mushrooms

INGREDIENTS

2 Tbsp. olive oil
1½ lbs. king trumpet mushrooms, left whole (I substituted shiitake.)
1 shallot, finely chopped
2 Tbsp. unsalted butter
1 sprig thyme
½ cup chicken stock
Kosher salt and freshly ground black pepper to taste

PREPARATION

• In a saute pan, heat the olive oil over medium-high heat until just shy of smoking. Add the mushrooms and saute until lightly brown on all sides, about 6 minutes.
• Add the shallot, butter and thyme and saute until the shallot is slightly golden, about 1 minute. Add the chicken stock and cook to reduce the liquid down to almost nothing, about 3 minutes. Begin to swirl the pan to coat the mushrooms with a shiny glaze. Season with salt and pepper.
• Remove the pan from the heat, pluck out the thyme and serve the mushrooms immediately.

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