mushrooms & shallots sauteed in truffle oil & white wine

thank goodness i made these mushrooms last night, or i would’ve gone to bed hungry. after a super relaxing yoga class, i am all too ready for bed. the upside of my fatigue is that you don’t have to listen to (read?) my rambling before getting to this recipe, which tastes fancy enough to impress even the biggest food snob, but takes only a hot second to make. also, word to my motha, whose own mushroom/white wine combo inspired this recipe!

1/2 tbsp butter or olive oil (i like to cook mushrooms in butter for more flavor)
-1 lb fresh shiitakes, stemmed & cut into bite-sized pieces
-1 large or 2 small shallots, thinly sliced
-2 cloves garlic, minced
-1/4 cup white wine
-garlic salt & freshly ground black pepper, to taste
-1/2 tbsp truffle oil

1) heat olive oil or butter over medium heat & add shrooms & shallots, sprinkling with garlic salt & pepper to taste. cook until tender — about 10 minutes.
2) add garlic & cook for 1 minute.
3) add white wine. when it reduces completely (should happen quite quickly), transfer to serving bowl.
4) add truffle oil & mix well before serving.

*serves 2 as a side. this would also be delicious tossed with some buttered pasta as a main dish.

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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1 Response to mushrooms & shallots sauteed in truffle oil & white wine

  1. starbucksweetie says:

    Your plate is cute.

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