Festival of Lights – Garlic Mushrooms

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The Jewish holiday of Hanukkah (the Festival of Lights) commemorates the rededication of the temple in Jerusalem. In ancient times, the Jews rose up against their Syrian Greek oppressors in revolt and the temple was destroyed. The temple needed to be repaired in time for the Sabbath, but there was only enough oil to keep the lanterns burning for one night. The miracle of Hanukkah is that the oil burned for a full eight days. Modern celebrations of Hanukkah symbolize those days by lighting the menorah each night for eight days. And by cooking in plenty of oil.

Because the Jewish calendar is lunisolar (based on the regular cycles of the Moon phase and the time of the solar year) Hanukkah sometimes falls close to Christmas, and sometimes not. This year it does not. It is in fact, this week. Hanukkah started two days ago on Sunday and continues until next Monday.

Hanukkah is full of fried foods, especially latkes served with applesauce and sour cream. Salmon or brisket is common for the main dish. (Here a are few brisket recipes to consider: Brisket with Sweet & Sour Onions, Beer Brisket, and Slow Cooker Beef Brisket.) This mushroom side dish would go well with any main dish protein. We recently had a similar side at a fancy steak house in St Louis and they were absolutely delicious. We think this version is just as delicious!

Garlic Mushrooms

Garlic Mushrooms (adapted from cafedelites.com) Total Time Required: 15 minutes, Prep Time: 5 minutes, Cook Time: 10 minutes, Serves: 4

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 pound Cremini or button mushrooms
  • 2 tablespoons dry white wine
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 tablespoons chopped fresh parsley, divided
  • 4 cloves garlic, minced
  • kosher salt and freshly ground black pepper to taste

Instructions:

Heat the butter and oil in a large skillet over medium-high heat. Sauté the onion until softened, about 3 minutes.

Start by sautéing the onion.

Add the mushrooms to the pan, cap side down, and cook for about 4-5 minutes, until they are golden and crispy on the edges.

Add the mushrooms and cook until they are crispy.

Pour in the wine and cook for 2 minutes, reducing the liquid slightly. Stir in the thyme, 1 tablespoon of the parsley, and the garlic. Cook the mushrooms for another 30 seconds, until the herbs are fragrant.

Add the wine to the pan then the thyme, half the parsley, and the garlic.

Season the ‘shrooms with salt and pepper to taste. Transfer the mushrooms to a serving dish, sprinkle with the remaining 1 tablespoon of parsley and serve warm.

Season & Serve!

Chag urim sameach!  ~Linda

Garlic Mushrooms (adapted from cafedelites.com) Total Time Required: 15 minutes, Prep Time: 5 minutes, Cook Time: 10 minutes, Serves: 4

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 pound Cremini or button mushrooms
  • 2 tablespoons dry white wine
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 tablespoons chopped fresh parsley, divided
  • 4 cloves garlic, minced
  • kosher salt and freshly ground black pepper to taste

Instructions:

Heat the butter and oil in a large skillet over medium-high heat. Sauté the onion until softened, about 3 minutes.

Add the mushrooms to the pan, cap side down, and cook for about 4-5 minutes, until they are golden and crispy on the edges.

Pour in the wine and cook for 2 minutes, reducing the liquid slightly.

Stir in the thyme, 1 tablespoon of the parsley, and the garlic. Cook the mushrooms for another 30 seconds, until the herbs are fragrant.

Season the ‘shrooms with salt and pepper to taste. Transfer the mushrooms to a serving dish, sprinkle with the remaining 1 tablespoon of parsley and serve warm.

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