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Mushroom and Shallot Filling

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 pound white button mushrooms, quartered
Coarse salt and freshly ground pepper

Preparation

  1. Heat oil in a large skillet over high. Cook shallots, stirring constantly, until translucent, about 1 minute. Add mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are dark golden brown, 8 to 10 minutes. (Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary.) Transfer to a bowl, and let cool slightly.

Martha Stewart's New Pies and Tarts
TagsShallotVegetableMushroomDairy FreeGluten FreeNut FreeSauteCookbooks
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