Wow – was this ever good. I chose creminis and shitakes. The shallots, butter, garlic and parsley were the perfect additions to the mushrooms.
The recipe is from the Barefoot in Paris cookbook and can be found here.
We had them as is, alongside the beets for a vegetarian dinner (served with a cab franc from Ravine). Very tasty indeed. But I can see these mushrooms topping pasta like fettucine or egg noodles, or served with meat like a pork chop or rabbit. So flavourful.
Mushrooms for the win.