Name: Sautéed Mushrooms
Total time: 40 min
Yield: Serves 6
Cuisine: US & Canada
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 1/2 inch thick; Salt and pepper; 2 teaspoons minced fresh thyme; 2 garlic cloves, minced; 1/2 cup white wine

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.