Ingredients
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6
-
1 1/2
-
3
-
-
1
-
1 1/2
-
2
-
1/2
-
1
-
-
-
-
-
-
Directions
Mean Chef’s Sauteed Mushrooms,I adopted this recipe from Mean Chef.,I have made these for years! This is hands down the BEST way to make sauted mushrooms. Over the years I have developed lots of changes like less oil and butter, different liquids and herbs but what makes this recipe is the TECHNIQUE shared here. Leave mushrooms WHOLE! Slicing them will allow them to just release a lot if liquid and steam rather than sauted properly. Put them cap side down in a hot pan with enough oil to coat the surface with a light layer of oil. Relax! They may (will) stick but Do NOT TOUCH until they are super carmelized. They will release once the Maiilard reaction has taken place. Don’t know what that is? Learn here. That is the secret key here! Excellent recipe. Try replacing wine with a good brandy, cognac, bourbon etc., just use caution and add it AWAY from the stove top. It will flame up! Enjoy!,I really liked the lemon in this recipe, it added a tangy flavor to it. I added kale and onions. I didn’t have white wine, so used cherry wine instead. I didn’t have fresh thyme or parsley so used dried, instead. It turned out a great side dish.
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Steps
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1
Done
|
In a Large Skillet, Heat the Oil Over High Heat. |
|
2
Done
|
Add the Mushrooms. |
|
3
Done
|
Do not Move the Mushrooms Until They Have Caramelized on the Bottom. |
|
4
Done
|
If You Toss Them Too Soon, They Will Release Their Liquid and Begin to Steam. |
|
5
Done
|
When the Bottoms Are Caramelized, Toss Them and Continue to Cook For About 5 Minutes. |
|
6
Done
|
Add the Butter and Continue to Cook and Toss For 5 Minutes, Until Beautifully Browned. |
|
7
Done
|
Season With Salt and Pepper. |
|
8
Done
|
Add the Garlic. |
|
9
Done
|
Saute Another 2 Minutes, and Add the Thyme and Lemon Juice. |
|
10
Done
|
Cook to Evaporate the Liquid. |
