Shallot Garlic Mushroom
Shallots, garlic and mushrooms cooked in a little EVOO and ghee and adorned with a couple warm spices. A decadent side dish or warm appetizer! Heck, serve it with rice or couscous as a vegetarian lunch!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp/ 30 ml Early Harvest Greek extra virgin olive oil, more for later
- 2 tbsp/ 23 g Ghee (clarified butter)
- 1 lb/ 453 g shallots, peeled
- 20 garlic cloves, peeled
- 2 thyme springs
- 2 cinnamon sticks
- 1 lb/ 453 g baby bella mushrooms, cleaned and halved
- 1/2 lb/ 226 g white mushrooms, cleaned and halved
- Kosher salt and ground pepper
- 1/2 tsp sweet paprika (or try 1/2 tsp harissa spice blend!)
- 1 cup low-sodium broth (vegetable or chicken broth is fine)
- 1/2 cup chopped parsley
- 1 cup reduced fat ricotta cheese
- Zest of 1 lemon
Instructions
- 1
In a large skillet like this one, heat extra virgin olive oil and ghee over medium heat until shimmering. Add shallots, garlic, thyme springs and cinnamon sticks. Cook for 10 to 12 minutes, stirring occasionally, until shallots begin to soften.
- 2
Raise heat to medium-high and add both kinds of mushrooms (you probably need a drizzle more extra virgin olive oil here.) Cook, tossing occasionally, for 5 minutes. Season with kosher salt, pepper, and a pinch sweet paprika (or for a more exciting twist, try harissa spice)
- 3
Now add broth and bring to a high simmer for about 10 minutes or so until the liquid has reduced by a lot (it should almost disappear, but not quite.)
- 4
Finally, stir in fresh parsley and remove from heat.
- 5
To make ricotta topping (optional), simply whisk ricotta cheese with lemon zest and a drizzle of Early Harvest EVOO.
- 6
Serve these decadent mushrooms as a side dish with a dollop of the ricotta topping, a little crusty bread won’t hurt. These are also great or on top of cooked instant couscous, Lebanese rice, or your favorite grain.