Ingredients
4 tablespoons unsalted butter
1 shallot, thinly sliced
32 ounces mushrooms, sliced
Salt and pepper
2 teaspoons fresh thyme, minced
2 cloves garlic, minced
1⁄2 cup white wine
Instructions
1. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add shallot and cook until softened, about 1 to 2 minutes. Add mushrooms and 3⁄4 teaspoon salt. Increase heat to medium-high, cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes.
2. 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 then serve.
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Comments
This recipe is from the 2011 Cook’s Country Annual. It’s a super basic recipe for sautéed mushrooms. I love that they have proved the whole “don’t crowd the pan” thing wrong in the case of mushrooms because this is the method I have always used to cook mushrooms – just pile them all in the pan. These are great served with steaks or anything else you love to eat with mushrooms!
Cook’s Country 2011