Simple Sautéed Mushrooms
Ingredients
The mushrooms
-
16
ounces
mushrooms (cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster)
The sautéing mixture
-
1
tablespoon
butter or ghee
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
-
1
shallot (finely diced)
-
2
cloves
garlic (rough chopped)
-
1
tablespoon
fresh thyme, sage, or rosemary
Optional additions
-
splash
white wine, red wine, marsala wine, sherry wine, ruby port, etc.
-
to taste
truffle oil
-
to taste
soy sauce
-
to taste
fresh flat-leaf parsley
Instructions
- Clean the mushrooms using a dry brush or towel, and if very dirty, wash or soak them in water, then pat dry.
- Cut or tear the mushrooms to a similar size, roughly ½ inch thick.
- Heat the oil and butter in a large sauté pan or cast iron skillet over medium-high heat.
- Add the mushrooms and season with salt and pepper, sautéing until they begin to brown, about 5 minutes.
- Lower the heat to medium or medium-low, then add the shallots, garlic, and thyme, continuing to sauté until fragrant and the mushrooms release their liquid, about 5-7 minutes.
- Add a splash of wine to deglaze the pan and cook it off.
- Taste and adjust the seasoning with salt and pepper, and add optional truffle oil or soy sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
93
Total fat
6.6g
Total carbohydrates
7.6g
Total protein
3.3g
Sodium
599.1mg
Cholesterol
7.6mg
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