Mushroom question

[kate4]

I feel silly asking this but I want to serve sauteed mushrooms with steak and am unsure what to do to replicate those in steak restaurants. Should I just saute them with butter & garlic? And will any kind of mushrooms work? Thanks!!!

[cniles]

That's usually what I do - my DH loves them this way!

[Angelina]

A splash of wine and parsley too! I don't usually use butter though, just a bit of olive oil. :)

Angela

[sneezles]

Sautéed mushrooms are a wonderful addition to beef.

1 lb mushrooms, sliced 1/4" thick
3-4 Tbsp butter
2 shallots, peeled & sliced thinly
2 cloves garlic, peeled & sliced in matchsticks
1/3 cup medium dry sherry or red wine
Dash Worcestershire sauce
1/3 cup fresh, finely snipped parsley
Salt & Pepper to taste


1. Clean the mushrooms using a soft brush. Slice into 1/4" thick slices. Set aside.
2. Heat the butter in a large heavy duty skillet until melted and foaming. Turn the heat up to medium and add the mushrooms in small batches. Do not stir until the mushrooms start to sizzle and lightly brown. Stir to turn the mushrooms and cook for a few more minutes to brown them lightly. Push to outside edge of pan and add the rest of the mushrooms (in small batches), adding more butter if necessary. If the mushrooms seem to be browning too much around the outside edge, take them out of pan and add toward the end of cooking.
3. When all the mushrooms are browned and pushed to the side, add the shallots and garlic and turn heat down just a bit. Stir and lightly brown. Then add the sherry & Worcestershire to the middle of the pan and turn heat up to evaporate for a minute, then stir everything together, coating the mushrooms with the sauce. In the last minute or two of cooking add the fresh parsley and taste for salt & pepper. Cook for only 1 more minute, stirring.

Note: DO NOT OVERCOOK THE MUSHROOMS. Do not cover the pan as this will tend to steam the mushrooms. Try to make this just before serving - the mushrooms will be at their peak then.

[kate4]

Thank you all!

[TerriS]

Mmm, love sauteed mushrooms! Been making them a lot lately. I prefer cremini or baby portobellos for this, I just like the flavor better than the white ones. I used about half the olive oil and butter listed.

SAUTEED MUSHROOMS
These mushrooms make a wonderful side dish for just about anything.
Active time: 20 min Start to finish: 20 min

1 tablespoon fresh lemon juice
1/2 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons olive oil
10 oz mushrooms, quartered
1 tablespoon unsalted butter
1 garlic clove, chopped

Stir together lemon juice, soy sauce, and sugar. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then sauté mushrooms, stirring, until golden brown, about 5 minutes. Add butter and garlic and sauté, stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.

Serves 2.
Gourmet
December 1999