The long cook time on the shallots means that any sharpness you normally associate with this allium is mellowed into something exceedingly caramel and tender, while the high-heat treatment on the mushrooms coaxes out their earthy flavor and heartiness. By the time your mushrooms and shallots are through cooking, you'll end up with a kitchen full of homey smells and a good dish to keep around for the week.
If you can manage to not eat all the mushrooms at once, you can maximize the mushrooms you just spent nearly an hour cooking and have a meal plan set for the whole week.
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Here's what you should be making over the weekend to make the most of your mushrooms through the week:
Sauté some pancetta to mix with your mushrooms and shallots. Roll out that pastry dough you made, and cover with your mushroom mixture. Fold the edges of the dough over just to hold in the filling and you've practically got a savory galette in the oven.
This recipe calls for a variety of mushrooms. What's your favorite type? Let us know in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).