Red wine and wild mushrooms are a classic combination. The red wine vinegar gives these mushrooms a bright flavor that you would not get from just adding wine. Any leftover mushrooms can be stirred into polenta or rice, used as a topping for scrambled eggs or grilled steak, or added to a sandwich.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more as necessary
- 2 pounds mixed wild mushrooms, such as any combination of cremini, shiitake, chanterelle, oyster, and porcini, thickly sliced
- 1 medium shallot, finely chopped
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh Italian parsley
- Kosher salt
- 3 tablespoons unsalted butter, cut into pieces
- 12 slices toasted baguette
How to Make It
- In a large skillet over medium-high heat, add the oil, and when it is hot, add enough mushrooms just to cover the bottom of the pan (ultimately, you’ll probably cook the mushrooms in 2 batches). Cook the mushrooms without stirring until browned on 1 side and then turn the mushrooms. Continue cooking, stirring occasionally, until the mushrooms are well browned on both sides, about 5 minutes. Remove to a plate and repeat with the remaining mushrooms, adding a little more oil to the pan if necessary.
- Scrape the mushrooms back into the pan. Over medium heat, add the shallot and sauté until tender, about 5 minutes. Add the tarragon and vinegar and cook until the mushrooms absorb the vinegar. Sprinkle with the parsley and season with salt. Add the butter pieces and swirl the pan until the butter melts and forms a sauce. Serve immediately over the baguette slices.
