Dish of Sautéed Mushrooms
(click to enlarge)

Mushroom Sauté


California
Serves:
Effort:
Sched:
DoAhead:  		 2 side
**
25 min
Yes		 A delicious side dish or appetizer that's easy to make. Do remember when planning, that the mushrooms will shrink to half the volume you start with.




10
2
2
3
1
1/2
1/8
3
oz
t
T
cl
T
t
t
T
Mushrooms (1)
Olive Oil ExtV
Butter (2)
Garlic
Rosemary fresh (3)
Salt
Pepper
White Wine
Prep   -   (10 min)
  1. If using Fresh Shiitakes, soak in hot water 20 minutes, then wring out and stem. This transforms their texture from dry to silky.
  2. Slice MUSHROOMS about 1/3 inch thick and bite sized.
  3. Crush GARLIC and chop fine.
Run   -   (15 min)
  1. In a sauté pan, heat Olive Oil and Butter. Over moderate heat, stir in Garlic mix stirring until aromatic, about 30 seconds.
  2. Stir in Mushrooms, tumbling until well coated with the oils. Season with Salt and Pepper, Keep heat moderate (it's butter) and fry stirring often until the mushrooms ave become lightly browned.
  3. Stir in White Wine and deglaze the pan with it. When the wine has pretty much boiled off, the Mushrooms are ready to serve.
  4. Serve warm.
NOTES:

  1. Mushrooms:

      Just about any mushroom can be used. The photo example was made with small King Trumpet Oyster Mushrooms. For details see our Fungus page.

  2. Butter:

      If you want to avoid inconveniencing cows, you can use all Olive Oil - keeping in mind, if everyone was Vegan, there would be no cows. Domesticated cows won't survive in the wild.

  3. Rosemary:

      Other fresh herbs of your choice can be used instead.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
1sv_mrmsaut1 var   -   www.clovegarden.com
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