Mushroom Sauté
Recipe: Mushroom Sauté
From: The Herb Companion, September 2008, with some variations (original recipe here)
Serves: 4-6
1 lb. wild or cultivated mushrooms (see note)
2-3 cloves garlic, minced
3 Tbsp. extra virgin olive oil
1-1/2 tsp. fresh minced thyme (or 1/2 tsp. dry thyme leaves, crumbled)
1 Tbsp. dry sherry
salt and pepper
minced parsley (optional)
Clean mushrooms and trim or discard stems. Cut into large pieces (or leave whole if very small).
In a sauté pan over medium heat, warm garlic and oil. When the garlic begins to sizzle, add mushrooms and thyme and season with salt and pepper. Sauté, tossing frequently, until mushrooms are just done (2-3 minutes); add sherry the last minute of cooking.
Remove mushrooms to a serving dish. There will probably be juices; if so, reduce them to a glaze by cooking over high heat for a couple of minutes, then pour over mushrooms. Toss with parsley if desired. Serve hot or at room temp.
Note:
A mixture of mushrooms is good. I've used 1/2 lb. white button mushrooms and about 1/4 lb. each oyster mushrooms and shiitakes.
From: The Herb Companion, September 2008, with some variations (original recipe here)
Serves: 4-6
1 lb. wild or cultivated mushrooms (see note)
2-3 cloves garlic, minced
3 Tbsp. extra virgin olive oil
1-1/2 tsp. fresh minced thyme (or 1/2 tsp. dry thyme leaves, crumbled)
1 Tbsp. dry sherry
salt and pepper
minced parsley (optional)
Clean mushrooms and trim or discard stems. Cut into large pieces (or leave whole if very small).
In a sauté pan over medium heat, warm garlic and oil. When the garlic begins to sizzle, add mushrooms and thyme and season with salt and pepper. Sauté, tossing frequently, until mushrooms are just done (2-3 minutes); add sherry the last minute of cooking.
Remove mushrooms to a serving dish. There will probably be juices; if so, reduce them to a glaze by cooking over high heat for a couple of minutes, then pour over mushrooms. Toss with parsley if desired. Serve hot or at room temp.
Note:
A mixture of mushrooms is good. I've used 1/2 lb. white button mushrooms and about 1/4 lb. each oyster mushrooms and shiitakes.