Sautéed Mushrooms
By America's Test KitchenPublished on October 12, 2011
Time
40 minutes
Yield
Serves 6
Ingredients
4 tablespoons unsalted butter 1 shallot, sliced thin20 ounces cremini or white mushrooms, trimmed and halved12 ounces shiitake mushrooms, stemmed and sliced ½ inch thickSalt and pepper 2 teaspoons minced fresh thyme 2 garlic cloves, minced½ cup white wine
Before You Begin
Look for shiitakes that have caps between 2 and 2 1/2 inches in diameter.
Instructions
- Melt 2 tablespoons butter in 12-inch skillet over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add cremini, shiitakes, and 3/4 teaspoon salt and increase heat to medium-high. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes.
- Remove lid, add remaining 2 tablespoons butter, and cook, stirring occasionally, until mushrooms are deep golden brown and tender, 8 to 10 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 1 minute. Season with salt and pepper to taste. Serve.
Time
40 minutesYield
Serves 6Ingredients
4 tablespoons unsalted butter
1 shallot, sliced thin
20 ounces cremini or white mushrooms, trimmed and halved
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
Salt and pepper
2 teaspoons minced fresh thyme
2 garlic cloves, minced
½ cup white wine
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 shallot, sliced thin
20 ounces cremini or white mushrooms, trimmed and halved
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
Salt and pepper
2 teaspoons minced fresh thyme
2 garlic cloves, minced
½ cup white wine
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 shallot, sliced thin
20 ounces cremini or white mushrooms, trimmed and halved
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
Salt and pepper
2 teaspoons minced fresh thyme
2 garlic cloves, minced
½ cup white wine
Test Kitchen Techniques
Why This Recipe Works
One mushroom alone wasn’t good enough for our sauté. Hearty cremini mushrooms complement flavor-packed shiitakes, and a two-fold cooking technique—including an initial covered steam and a finishing butter sauté— produced tender, deeply browned mushrooms.
Before You Begin
Look for shiitakes that have caps between 2 and 2 1/2 inches in diameter.
Instructions
- Melt 2 tablespoons butter in 12-inch skillet over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Add cremini, shiitakes, and 3/4 teaspoon salt and increase heat to medium-high. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes.
- Remove lid, add remaining 2 tablespoons butter, and cook, stirring occasionally, until mushrooms are deep golden brown and tender, 8 to 10 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 1 minute. Season with salt and pepper to taste. Serve.
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