PERFECTLY SAUTEED MUSHROOMS
There are a million ways to sauté mushrooms; red wine sauces, white wine sauces, on and on the list goes. I enjoy all of those variations at various times, but this is my favorite, basic sautéed mushroom recipe. The thing I love about it is that the taste of the mushrooms is not drown out by a wine (we just use a little sherry as a base). If you don’t like mushrooms, why are you serving or ordering them as a side dish? Just get a bowl of red wine with chunks in it! This dish uses dried herbs to bring out the flavors of the mushrooms and a simple butter/olive oil/sherry base. The result is a nice, flavorful glaze on perfectly cooked mushrooms. These mushrooms will not be mushy nor crunchy if cooked as described below.
1 pound sliced mushrooms
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon crushed garlic
½ teaspoon basil
½ teaspoon parsley
½ teaspoon oregano
½ teaspoon thyme
Salt to taste
1/8 cup very dry sherry
¼ cup beef broth
Makes 4 servings as sides to a main course (cut all ingredients in half for 2 people)
1. In a sauté pan over medium high heat, add olive oil and butter and melt together
2. Add mushrooms and all of the herbs and garlic. Mix together, stir and cook for about 3 minutes
3. Add sherry and broth and continue to cook, stirring occasionally, over medium low heat, until much of the liquid has evaporated (this is a personal decision as to how much liquid you want to serve. I prefer my mushrooms not swimming in sauce, so I reduce the liquid to just barely a glaze). This is a 5-10 minute process depending on how much you want your sauce to evaporate.
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