MushroomsSautéedRecipe

Sautéed Mushrooms

Sautéing mushrooms in butter, oil, and garlic creates a deep caramelization that pairs perfectly with steak.

Ingredients

• 8 oz fresh mushrooms (shiitake, cremini, baby bella, or sliced button)/
• 1 tbsp olive oil.
• 1-2 tbsp butter.
• Salt.
• Black pepper.
• 1-2 cloves garlic, minced.
• 1-2 tbsp finely chopped shallot.
• 1 tsp fresh thyme leaves (or 1/2 tsp dried).
• 1-2 tbsp Worcestershire sauce.
• 1-2 tbsp dry red wine.

Preparations

1. Prep without washing or soaking: Wipe dirt off mushrooms using a damp paper towel.
2. Slice them thick (about 1/4-inch) so they hold their texture.
3. Prep pan: Heat oil in a skillet over high heat.
4. Sear undisturbed: Add mushrooms in a single layer. Let them cook untouched for 3–5 minutes until the bottoms are deeply browned.
5. Continue browning: Toss the mushrooms and cook for another 2–3 minutes.
6. Add shallot: Cook an additional 1-2 minutes.
7. Add butter and garlic: Lower heat to medium-low and add butter and garlic. Cook another 30 to 60 seconds.
8. Deglaze: Add Worcestershire and red wine scraping up browned bits. Let it reduce until the mushrooms are coated with a glossy liquid.
9. Season: Sprinkle with salt, black pepper, and thyme.

Notes

• Avoid salting early, as salt draws out moisture and steams the mushrooms instead of browning them.
• Great on top of pan seared Steak.
• See also Food Menu.