Perfectly browned and seasoned, these sauteed mushrooms are the perfect side to almost any meal but are outstanding with most beef dishes, especially alongside a holiday Standing Beef Rib Roast.
TIP: The key to preventing soggy mushrooms is to saute at high heat. This method allows the moisture in the mushrooms to evaporate quickly and prevents them from cooking in their own juices. Cook until all the water is gone, and the mushrooms are nicely browned.
Prep Time: 10 mins ■ Cook Time: 15 mins ■ Total Time: 25 mins ■ Makes: 6 servings
INGREDIENTS
- 1 lb. button mushrooms
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion or shallot, minced
- 2 tablespoons butter
- 1 teaspoon picked fresh thyme leaves
- 1/2 cup chicken stock or white wine
- 1/4 teaspoon lemon zest
- 1 teaspoon lemon juice
- Salt, to taste
- Freshly cracked black pepper, to taste
DIRECTIONS
- Clean the mushrooms with a brush or slightly damp towel. Trim the bottoms of the stems of the mushrooms. Keep the mushrooms whole, or if they are large, cut them in half.
- Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively.
- Season to taste with salt and pepper. Add onion, garlic, thyme, and 2 tablespoons butter and cook, stirring, until fragrant, about 30 seconds.
- Add stock or wine, lemon zest, and the lemon juice. Cook for about 2-3 minutes or until liquid reduces down a bit.
- Serve warm.
Please follow and like us:
