There are many wonderful varieties of mushrooms available throughout the year, and we are always experimenting with ways to enjoy them. We love this simple, delicious and flavorful preparation. These sauteed mushrooms are perfect paired with steak or chicken, tossed on a salad or served on top of grilled bread as an appetizer.
Any variety of available, edible mushrooms may be used or substituted in this recipe. Prep Tip: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.
Heat a large skillet to high heat and add the oil.
Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn’t burn.
When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized.
Author: Soffia Wardy
Category: Starters, Sides, Snacks
Ingredients
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1/8 c grape seed or other high heat oil.
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1 tsp. chopped garlic.
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1 c sliced white onion.
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1 c sliced button mushrooms.
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1 c sliced shiitake mushrooms.
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1 c cleaned and sliced Portobello mushrooms.
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1 tbsp. butter.
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1 tbsp. chopped thyme leaves.
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Salt and freshly ground black pepper.
Instructions
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Heat a large skillet to high heat and add the oil.
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Wait 1 or 2 minutes for it to come up to the smoking point.
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Add the onion and garlic and toss furiously so that the garlic doesn’t burn.
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When the onions become translucent, add the mushrooms and toss until all mushrooms are golden brown and caramelized.
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Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
Notes
Source: Adapted From | Robert Irvine
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