Sauteed mushrooms are one of the simplest things you can make yet, with a couple additions, they bring a complex flavour to your meal. Fresh herbs, such as thyme, rosemary, chives and marjoram, love mushrooms and a squirt of lemon juice brightens their earthy flavour. I like to be hands off when I saute mushrooms. They need space and time to caramelize to their beautiful buttery brown-ness. It’s best to start off with a hot pan and not crowd them too much. Give these babies the space and time they need (like a man?) and the end result is something worth waiting for. I cook these often and saute them in big batches to add to pizza, frittata, poutine, pasta, soup and mushroom pate. They make delicious toppings for burgers (veggie and meat variety) and steak (for hubby). They are also wonderful atop grilled bread with crumbled goat or feta cheese. -bvox
Sauteed Mushrooms with Fresh Herbs
- 1.5 tablespoons extra-virgin olive oil
- 1.5 tablespoon butter
- 12 ounces mushrooms, stems trimmed (I used a wild mushroom mix)
- Coarse salt and freshly ground pepper (to taste)
- 2 garlic cloves, minced
- 1-2 tablespoons thyme, rosemary, chives leaves
- 1/3 cup dry white wine
- Juice from a 1/4 lemon
Heat oil and butter in a large skillet over medium-high heat. Add mushrooms and cook without stirring, until caramelized, about 3-4 minutes.
Reduce heat to medium. Toss mushrooms, and season with salt and pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic and herbs and cook another 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat and cook until wine is evaporated, about 4 minutes. Squirt in lemon juice to taste. Serve warm.