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Champignons au Vin

Mushrooms in wine, what a perfect way to elevate what is already one of natures most amazing ingredients. Naturally, wine is not the best thing to introduce if you're attempting to reverse diabetes or fatty liver, but once that's achieved, there's no reason to have a serving on your next Thanksgiving plate.


Chopping mushrooms for Miss Dot's Champignons au Vin

There's recipes for mushrooms in red wine (a perfect accompaniment for a juicy steak), but since this is a Thanksgiving side for me, I go the lighter route with the white wine version, nothing too overpowering if you make a combo bite of turkey and mushroom. Here's what you need:


Mushrooms - Or Champignons, if you will. Simple criminis will work but oyster mushrooms are a classier substitute.


Onion - For flavor and subtly contrasting texture.


Fats - Butter and coconut oil, but feel free to adjust to your dietary preferences.


Liquid - Chicken stock if you're taking the healthiest route, but for those of you in a great state of health, wine is where the flavor's at.


Cooking and serving Miss Dot's Champignons au Vin

complete instructions below

 


Champignons au Vin


Yield: 4-6 servings

Prep: 5 min

Cook: 10 min

Ready: 15 min


Ingredients

  • 1 pound of Crimini mushrooms (small)

  • 1 yellow onion, vertically sliced

  • 2 tbsp. butter

  • 2 tbsp. coconut oil

  • 1/2 cup chicken stock

  • salt and pepper

Instructions

  1. Melt butter and oil in a sauce pan and saute the mushrooms for 2-3 minutes. Add the onion strips and saute another 2-3 minutes. Add the chicken stock. Let that cook down for a minute or so then add salt and pepper to taste.

 

KITCHEN BASICS / WINTER
DINNER / PALEO / FODMAP

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