Sautéed Mushrooms

Mushrooms have incredible flavor & are especially delicious grilled, roasted or sautéed. I like adding shallots, garlic and fresh herbs such as tarragon, sage or Italian parsley. This mushroom recipe is perfect for omelettes, pasta, risotto or with seafood, chicken, steak... 


There are many different types of mushrooms available, each has a unique flavor and shape. I'm a fan of white or black oyster mushrooms & beech mushrooms, these get nicely browned and have a delicious aroma & flavor.

Prep Time: 2o min

Cooking Time: 10 min

Yield: 4 portions


Ingredients      

2  lbs.       Mushrooms, wiped of soil & stem removed                                      

4  oz.        Olive oil                                     

1/2 tsp     Kosher Salt                                       

t.t.             Black pepper                                   

1 Tbsp     Garlic, minced                         

3 Tbsp     Shallots, minced   

6  oz.        Fresh herbs (Italian parsley, tarragon, sage, etc)                             

                            


How to Sauté Mushrooms

Step 1

Carefully wipe the mushrooms of hay, soil etc...  do not rinse in water as the mushrooms will absorb the water and be difficult to cook. Using a paring knife, slice the woody stem from the mushroom. You may choose to dry mushroom stems and grind for stuffings or simply make a mushroom stock with the stems. Cut the mushroom into quarters or slices, depending what application you are preparing.

Step 2

Heat olive oil in a sautée pan, when hot add the mushrooms. Do not move the mushrooms or water will come out-let the mushrooms get a nice, golden brown sear and then invert the mushrooms. This will take about 4 minutes, season with salt and pepper.

Step 3

Add the shallots, garlic and heat for another minute or so, add the herbs and taste-adjust seasoning.


Note: if you are using a variety of mushrooms, each has a different cooking time so it may make sense to cook each type of mushroom separately or cut the denser mushrooms (like shittaki) thinner so it cooks in the same time as a more delicate mushroom (like oyster or beech).

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