Twitterpated Babies

1. 1

   Prepare your vegetables: Finely chop the shallot and garlic, and slice your king trumpet mushrooms into quarter-inch thick rounds, leaving the caps intact. Trim your artichokes by peeling off the first layer or two of leaves and slicing off a cross section from the top to eliminate the points of the leaves.

2. 2

   Heat butter in a medium or large pan. Add shallots, garlic and mushrooms and cook over medium heat for a few minutes until softened and cooked through. Add more butter or olive oil if needed.

3. 3

   Add sherry to deglaze pan.

4. 4

   Serve over grains of your choice. We had leftover kasha varnishkes (buckwheat groats and farfalle) and that worked nicely.

* Per serving · 4 servings · Values may vary.

No additional tips available.