Sautéed Mushrooms
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 2small shallots, minced
- ½pound cremini mushrooms, sliced
- 2garlic cloves, minced
- Salt and freshly ground pepper
- Optional: 1 teaspoon chopped fresh rosemary, thyme, or a combination, or 1 tablespoon finely chopped parsley
Nutritional analysis per serving (2 servings)
179 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 397 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy skillet and add the shallots. Cook, stirring, until tender, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add the herbs if using, and salt and pepper to taste. Continue to cook until the mushrooms are tender, fragrant and juicy. Remove from the heat, taste and adjust seasoning.
- Advance preparation: These will keep in a covered container in the refrigerator for a couple of days.
Private Notes
Comments
Depending upon what you may be serving this with, a splash of Marsalla, Sherry, or Sweet or Dry Vermouth really kicks mushrooms up a big notch.
I always wonder why many sauteed mushroom recipes call for salt in the cooking. I was taught that salt brings water out of the shrooms and keeps then from browning properly. I add salt only at the end of the sautee when they are nicely browned. Does anyone else do this?
True let them sweat on their own first. Salt forces the 'juices' out when what you want is a natural heat release that concentrates the flavors slowly instead of washing them out. Try doing one pan this way and one salting first...you can see and taste the difference.
Adding a spash of soy sauce does wonders for this recipe
1) Add I chopped shallot. 2)sauté the shallots after sweating mushrooms.add two cloves of garlic( chopped) 3) add 2 tablespoons of dry sherry and a teaspoon of thyme 4) add 1 tablespoon of half and half . 5)sauté mix together for five minutes
Mixed in Portobello mushrooms and finished with some montepulciano wine for the finish xlnt!
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