Another old recipe from the 17th century. Sometimes old is considered antiquated. Not me if its delicious it’s not antiquated. This can be used in Wellingtons, tarts, pasta and so on.
- 4 cups finely chopped mushrooms
- 2 tablespoons finely diced shallots
- 4 tablespoons butter
- 1/2 teaspoon dried thyme
- To taste salt
- To taste ground black pepper
Chop the mushrooms fine. Heat a pan with the butter. Add the mushrooms and shallots. Add the rest of the ingredients.
Sauté till the moisture is absorbed. Stirring constantly so the shallots and mushrooms don’t stick.
Remove from heat set aside till needed. I hope you enjoy!
This can be frozen.
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