Chef Waldy Malouf's Braised Wild Mushrooms

"Any combination of wild mushrooms or any single mushroom may be used in this versatile mixture. Halve, double, or triple the mushroom mixture when incorporating it in omelets, pasta, or rice dishes." Chef Waldy Malouf

• 1/2 cup plus 2 tablespoons unsalted butter
• 2 medium shallots, chopped fine
• 2 large cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 1 pound assorted wild mushrooms, cleaned and cut into large pieces
• 1 cup dry white wine
• 1 cup chicken stock
• Salt and freshly ground pepper

METHOD

In a large sauté pan, heat 1/2 cup of the butter as hot as possible without burning it. Toss in the shallots and garlic, then sprinkle on the thyme. Add the mushrooms and cook until they are lightly browned, 4 or 5 minutes, taking care not to burn the butter. Add the wine and boil until it is almost evaporated. Add the stock, stir well, and simmer the mushrooms until the liquid is reduced and has thickened slightly. Season the mushrooms with some salt and pepper and swirl in the remaining 2 tablespoons butter.

Makes 4 cups.

 

Reprinted with permission from ©1998 Waldy Malouf The Hudson River Valley Cookbook, published by Harvard Common Press

click to read book review

back to article on mushrooms

"Dried or fresh, wild mushrooms are a year-round part of my cuisine. I love the earthiness and roundness they give to so many of the dishes and sauces I cook. In the Hudson Valley most wild mushrooms are available fresh in fall with a few in spring and summer." From The Hudson River Valley Cookbook

 

top of page