Saturday, March 24, 2012

Perfect Sautéed Mushrooms

This is a quick down and dirty recipe. I am finding more and more that a lot of beginner cooks are afraid of mushrooms. Truth be told they are one of the easiest things to make. I make them every which way. Sautéed, Roasted, Baked, Grilled. Sautéed is the easiest quickest way, and I think it is almost impossible to mess it up, as long as you don't walk away from the pan and let them burn. You can make them ahead of time and reheat them. They are good in eggs, on sandwiches and burgers, or just eat them plain. 

Perfect Sautéed Mushrooms
2 TBSP White Wine
1 TBSP Extra Virgin Olive Oil
1 TBSP butter
Salt and Pepper to taste. 

In a saute pan, cook the mushrooms over medium high heat with wine, olive oil, and butter for 5 minutes or until they reach desired consistency. Julia Childs had it right when she said "Don't crowd the mushrooms or they won't brown." Don't be afraid to do them in a couple batches and then at the end you can throw them all back in the pan for 30 seconds to reheat them and season to taste with salt and pepper.
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