Photo by Scott Phillips


  • 1/8 tsp. freshly ground black pepper
  • 10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
  • 4 Tbs. unsalted butter
  • 6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
  • ¾ tsp. kosher salt
  • 2 large shallots, peeled and thinly sliced

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess. Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and co...

View full recipe at Fine Cooking


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