Mushroom Sauté

Serves four as a side dish.

To learn more, read:
Make the Most of a Mushroom Sauté
by Lynne Sampson
from Fine Cooking
Issue 69
Last Edit Date: 1/20/2012 2:44:59 PM

more about:

1 Tbs. olive oil
1 Tbs. unsalted butter
1 lb. mixed fresh mushrooms (I like to use 4 oz. shiitakes and 6 oz. each cremini and white mushrooms), washed, trimmed, and sliced 1/4 inch thick, to yield 5-1/2 to 6 cups
2 cloves garlic, minced
1/2 tsp. kosher salt
2 Tbs. chopped fresh flat-leaf parsley
Freshly ground black pepper
2 to 3 Tbs. heavy cream, broth, or lemon juice (optional)
Additional chopped herbs, such as thyme, sage, and/or chives (optional)

Heat the oil and butter in a 12-inch sauté pan or skillet over medium heat until the butter foams. Add the mushrooms and garlic. Like sponges, the mushrooms will immediately absorb all the fat in the pan. Sprinkle with the salt and stir with a wooden spoon until the mushrooms start to release their moisture and begin to shrink, 2 to 3 minutes. Increase the heat to medium high so that you hear a steady sizzle; stir occasionally. In about 5 minutes, when the liquid evaporates and the mushrooms start to brown, give just an occasional sweep with the spoon (about once a minute) to allow the mushrooms to brown nicely, cooking them another 2 to 4 minutes. Resist the inclination to stir too often. Turn off the heat and toss the mushrooms with the parsley and pepper to taste, adding more salt if needed. If serving as a side dish, stir in a few tablespoons cream, broth, or lemon juice to moisten the mushrooms and to deglaze the pan, scraping the browned bits off the bottom of the pan into the mushroom mixture. Add other herbs if you like.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 130; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 6; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 5; Polyunsaturated Fat (g): 1; Sodium (mg): 300; Cholesterol (mg): 25; Fiber (g): 0;

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by ShelleyLynne, 6/4/2011Really Good!! And so easy.

by nesshawk, 10/16/2009fantastic. 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!

by ldag, 12/29/2007Delicious served over sliced and grilled polenta with a little parmesan on top.