Sautéed Button Mushrooms

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:15
Measurements: Imperial (US)

Sautéed Button Mushrooms

Ingredients

  • 6 tbsps Extra virgin olive oil
  • 1 1/2 lbs whole small button mushrooms, wiped clean
  • 3 tbsps butter
  • gray sea salt
  • 1 tbsp minced garlic
  • 1 1/2 tsps fresh thyme leaves, chopped
  • 2 tbsps lemon juice
  • 1/2 cup white wine
  • 1 tbsp chopped parsley leaves

Directions

  • In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  • Add the butter. Cook and toss for 5 minutes, until beautifully browned.
  • Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
  • Toss in the parsley and serve immediately.
  • Learn how to cook the perfect filet mignon to pair with your mushrooms with this great instructional video from our friends at Best Filet Mignon:



Autumn Mushroom Medley

Recipe Date: August 26th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Autumn Mushroom Medley

From Mary Davidek

Ingredients

  • 10 oz Shitake mushrooms
  • 10 oz Portobello mushrooms
  • 20 oz Crimini mushrooms
  • 16 oz Italian chicken sausage
  • 1/2 cup butter
  • 1 shallot
  • 4 cloves garlic
  • 1/2 bulb fresh fennel
  • 4 oz dry white wine
  • 5 oz chicken or vegetable stock
  • 1/4 cup grated Fontina cheese
  • 1/4 cup grated Parmesan cheese

Directions

  • Sauté diced sausage in a large sauté pan; drain fat and set aside.
  • Finely chop shallot, garlic, and fennel and sauté with white wine and 1/4 cup butter. Add to cooked sausage and set aside.
  • Finely chop mushrooms and sauté with remaining 1/4 cup butter and 4-6 oz of stock until desired texture (about 12 minutes), adjusting liquid as needed.
  • Add vegetable and sausage mixture and let cool slightly before folding in cheeses.
  • Serve on crostini and pair with Pinot Noir.

Enjoy!


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