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Sauteed Mushrooms
#8099
05/09/2009 08:25 PM
05/09/2009 08:25 PM
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Joined: Jul 2006
Posts: 13,413 Peaceful Eastern North Carolin...
GaKaye
OP
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OP
Traveler
Joined: Jul 2006
Posts: 13,413
Peaceful Eastern North Carolin...
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This is more a method than a recipe. You can make really great sauteed mushrooms without spending a fortune on wild 'shrooms. You just have to saute the he11 out of them!
While heating a saute pan over medium heat, slice your plain, boring, white button mushrooms. When the pan is hot add enough olive oil to coat the pan and let it continue to heat until the oil shimmers. Throw in all of the mushrooms. If you want, add some diced onion. DON'T add garlic now; it will burn! Saute the mushrooms, stirring occasionally, until they release all of their liquid, and all of the liquid cooks off. This will take quite a while. Now, season with salt and pepper, which will cause the mushrooms to release more liquid. Continue to cook and stir a bit until all of this liquid is cooked off; then add a tablespoon of unsalted butter. This would also be the time to add garlic if you want to, and also some herbs...I love thyme with mushrooms...dried or fresh is fine, just remember to use about three times as much fresh as dried. Continue to saute until the mushrooms get a toasty reddish-brown color. The entire process will take at least thirty minutes, but it is SO worth the time! You will be amazed at the flavor and aroma of these mushrooms!!
You can use these mushrooms as the base for a sauce for any meat, or do like I did tonight, and fold them into a red wine risotto.
Enjoy!
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Re: Sauteed Mushrooms
[Re: judyinnc]
#8104
05/13/2009 06:21 PM
05/13/2009 06:21 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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We love Texas 1015's, Oso Sweets from Chile, Peruvian Onions, Walla Walla's from Washington State (when we can ever get them in the NE)... These onions have a much higher sugar content than even Vidalia's... Our favorite one is the Oso Sweets from Chile, they are usually available from late Feb. thru late April/early May, saute'd they are almost like candy... I usually saute them in a large fry pan, lightly salted with Kosher Salt, on LOW heat in butter with a little olive oil, for maybe 45 minutes til they are carmelized... EXCELLENT on beef! Yummm!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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