As often happens, this recipe is a result of looking in the refrigerator, seeing two separate food items, and combining them. I had bought a bunch of fresh baby beets from the farmers’ market and an assortment of fresh mushrooms of which I had used half for a mushroom omelet. I thought the earthy taste of the beet tops, beetroots and the mushrooms would go well together….and they did. I did a quick search on Google and did not find this recipe; so, maybe it is a sort-of original.
Baby Beets and Beet Tops with Chanterelle Mushrooms
* 1 bunch baby beets with beet leaves
* 10 (approx.) assorted mushrooms (e.g. chanterelles, enoki, crimini, oyster, and porcini), sliced
* 1 Tbsp. European-style unsalted butter
* 1/4 cup Amontillado sherry
- Cut the beet tops from the beets and wash the leaves thoroughly
- Steam the beet tops for approximately 10 minutes or until soft (not mushy)
- Boil the beets for about 45 min. to 1 hr. They are done when can be easily poked with a fork
- Chop the beet tops medium-well, peel the beets and cut them into halves or quarters (some may be very small)
- Sautee the sliced mushrooms in butter over high heat, browning slightly
- Turn the heat down and add the sherry.
- Stir until liquid is almost evaporated.
- Add the beet tops and beets, stir well with the mushrooms and cook for an additional 10 minutes
- Add salt to taste and ground black pepper