Lion's mane mushrooms are an amazing discovery--incredibly meaty, with a faint, almost livery nuance--so this dish plays off the classic liver-and-onions combo with sweet and tangy shallots. Serve as a light entrée with a fall salad and crusty bread, or as a hearty side dish with robust meats such as lamb or beef.'Shroom subs: Shiitake, cremini

Robin Bashinsky
Recipe by Cooking Light November 2014

Gallery

Justin Walker; Styling: Alistair Turnbull

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.

  • Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

Nutrition Facts

194 calories; fat 9.9g; saturated fat 2.8g; mono fat 5.7g; poly fat 1g; protein 7g; carbohydrates 22g; fiber 1g; cholesterol 8mg; iron 2mg; sodium 270mg; calcium 7mg.
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