Sautéed Mushrooms

Caramelizing mushrooms brings out their rich deep flavor and makes them a wonderful add to sauces or beautiful on top of meats and burgers.

First, never put raw mushrooms under running water, simply use a barely damp cloth or soft brush to clean them.  Trim the stems, then slice them about 1/4″ thick.

Heat your saute pan to high and add the olive oil, bringing it to medium-high (just before smoking point) before tossing in your garlic and shallot.  Quickly stir those for a minute until the shallot softens (keep stirring so the garlic doesn’t burn).

Then quickly add the mushrooms and scallion and toss or stir occasionally until the mushrooms are golden brown.  Remove from the heat then add the thyme and butter.  Season with salt & pepper to taste.

Sautéed Mushrooms

Libby with Lemony Thyme (adapted from Robert Irvine)

Caramelizing mushrooms brings out their rich deep flavor and makes them a wonderful add to sauces or topping for meats and burgers.

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Course Side Dish

Ingredients

  

• 2 Tbl. olive oil
• 1 garlic clove minced
• 1 shallot thin sliced
• 8 oz. button or baby portobello mushrooms sliced
• 1 scallion thin sliced
• 2 sprigs fresh thyme leaves only chopped. About 1 Tbl.
• 1 Tbl. butter
• sea salt & fresh cracked pepper

Instructions

 

• Heat skillet to medium-high heat and add oil.
• Allow the oil to come up to temp, then add garlic and shallot stirring quickly for 1-2 minutes until the shallots soften.
• Add the mushrooms and scallions and toss until the mushrooms caramelize and brown.
• Remove from the heat and add the butter and thyme.
• Season with salt & pepper.