This very simple mushroom dish is actually a favorite of mine to prepare as a side item to serve with a main dish or as part of a bigger recipe like coq au vin or boeuf bourguignon.
The sauteed mushrooms should be lightly browned and not lose their liquid when cooking. To do this, they must be patted dry, the butter needs to be very hot and DO NOT CROWD THE MUSHROOMS. This means you may have do this in multiple batches but I assure you, it is worth the effort.
Find yourself some fresh mushrooms, heat the butter (or olive oil if you are dairy-free) until it is quite hot then put your mushrooms in, taking care to leave space between them so they are not touching.
Toss and shake your pan for 4-5 minutes. When they have browned lightly, remove from heat.
As an optional step, you can return them all to the pan and add some green onions to toss around and give them extra flavor. I usually don’t add any salt and pepper but this is also up to taste.
You’ll need:
- 3 TBSP butter or olive oil
- 1/2 lb fresh mushrooms, sliced and well dried
- Optional : 1-2 TBSP green onions diced
- Place pan over high heat and heat up butter or oil
- Add mushrooms, taking care not to crowd them. Toss and shake pan for 4-5 minutes until lightly browned. This may be done in batches
- Optionally, return all mushroom to pan and toss in green onions to saute over moderate heat until fragrant
