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Graham Elliot uses roasted oyster mushrooms in place of cream of mushroom soup, packing in lots of flavor and zero guilt.
In a saucepan over medium heat, warm 1 tablespoon olive oil and sauté diced mushrooms for 2 minutes. Add minced shallot and garlic. Sauté an additional minute. Add chicken broth, salt and pepper, and simmer over low heat until mushrooms are soft. Once softened, place mixture in a blender and purée until smooth. Set aside.
While mushrooms are simmering, slice tops and bottoms off of remaining shallots; peel them and cut into 1/4-inch slices. Toss in 1 tablespoon olive oil, salt and pepper. Roast in oven at 375°F until soft and golden. Set aside to cool.