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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sautéed Mushrooms Recipe

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This recipe for Sautéed Mushrooms is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lb mushrooms
1/4 c water
1/2 t veg oil
1 T butter
1 shallot minced
1 t minced fresh rosemary
1/4 t salt
1/4 t pepper
1/4 c red wine
1 T cider vinegar
1/2 c chicken broth
Directions:
Directions:
Use one variety of mushrooms or a combination. Stem and halve Portobello mushrooms and cut each half crosswise into 1/2 " pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1 to 1.5 " pieces. Stem shiitake mushrooms; quarter large caps and halve small caps.

Instructions:

Cook mushrooms and water in skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.

Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, rosemary, salt and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add wine and vinegar and stir mixture into mushrooms. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Season with salt and pepper to taste, and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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