The Fresh Approach

The first peaches of the season are here! See y’all at the market!

Recipe of the week!

Sautéed mushrooms medley

Ingredients:
1 tbsp canola or olive oil
1 1/2 pounds mixed sliced mushrooms; oyster, cremini, white, sh*take, wilds, etc.
1/2 tsp kosher salt
2 cloves of garlic, minced
1 small shallot, minced
1/4 c white wine, beef, or chicken stock(any flavorful liquid)
2 tbsp butter
4 sprigs fresh thyme leaves
Salt and fresh black pepper to taste

Instructions:
1. Heat oil in a cast iron skillet over medium heat until oil shimmers.
2. Add mushrooms and salt. Sauté until mushrooms release their liquid and start to brown, about 5 min.
3. Add garlic and shallot and sweat until translucent, soft, and fragrant, around 30 seconds.
4. Deglaze pan with stock or wine and simmer until reduced by half. You should have about 2 tbsp of liquid remaining.
5. Turn off heat, add your butter and thyme leaves, and toss until butter has melted and coated the mushrooms.
6. Season with salt and pepper.

Serve as a side dish or as a topping on burgers or steak.