Servings: four as a side dish.
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As a somewhat seasoned cook, I've served sauteed mushrooms many times, improvising without a referring to a recipe. Not surprisingly, results varied. This technique proved wonderful, resulting in well-seasoned and beautifully browned mushrooms. I had only white button mushrooms, so used 1 lb. of those. Too lazy to go back out to the garden, so omitted optional herbs. Served with Beef Tenderloin roast, so decided to deglaze the pan with Marsala. Delicious! In hindsight, balsamic vinegar might have been better, providing a slightly more acidic bite. Might try that or lemon juice next time.
Really Good!! And so easy.
fantastic. the only danger is, if you are using the saute as an ingredient in another recipe, you may not have any left as you nibble on them while prepping the rest of the dish! THANK YOU, LYNNE SAMPSON, for telling us we can wash mushrooms! There is nothing quite so dull as 'wiping mushrooms clean with damp cloth'. ugh!
Delicious served over sliced and grilled polenta with a little parmesan on top.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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