Healthy fats from olive oil combine with garlic, onions, thyme work magic with these medicinal wild mushrooms. Slices of crusty French baguette make this dish the perfect comfort food in colder weather. But the gluten-free option is really just as good. Crunchy Radicchio leafs make a refreshing base for this yummy savoury mushroom mixture.
- 3 tablespoons olive oil, divided
- 1 cup thinly sliced onion
- 2 medium-sized, finely minced garlic cloves
- 1 tablespoon finely chopped, fresh thyme, plus a couple extra sprigs for garnish
- 1-1/2 pounds fresh, mixed wild mushrooms, washed, dried and roughly chopped (I used Shitake, Maitake & Oyster
- 1/4 cup dry sherry
- Sea salt and freshly ground pepper to taste
- 1 medium multigrain baguette or Radicchio cups
Coat the bottom of a large sauté pan with 1 tablespoon of the olive oil and place it over medium-high heat. Add the onion and garlic and cook until the onions are caramelized, about 15 minutes.
Add the thyme, the remaining 2 tablespoons of olive oil, and mushrooms.
Turn the heat to low, and add the white wine. Then turn the heat to high and deglaze the pan with wine, scraping any bits of onion and mushrooms off the bottom of the pan, and back into the mixture. Cook for another 5 minutes or so. Season with salt and pepper. Cover and set aside.
Cut the baguette into thin slices (about 1/4 to 1/2-inch) and place them on a baking sheet. Toast them in oven until they are beginning to turn golden.
Best NOURISHED option ever: Wash and dry Radicchio leaves thoroughly and add luke warm mushroom mixture right into cup.