Perfect Sauteed Mushrooms
These steakhouse style mushrooms are hearty, rich, and so easy for the most delicious mushroom side dish ever!
2 tbsp butter, set 1 tbsp aside
1 tbsp olive, canola or other oil
1 1/2 pound Gourmet Mushrooms, cinamon cap, oyster, king oyster and shiitake, fill out your 1/2 pound with cremini if you can't source some of the mushrooms but try as many exotics as you can
5 cloves garlic, diced
1/4 cup white wine, use half grape juice and diluted white wine vinegar OR 1/4 cup stock if you don't cook with wine, though wine will taste best
1 tsp celtic sea salt (+ more to taste if desired)
1 tsp black pepper, to taste
Heat a heavy pan or cast iron skillet.
Add oil and 1/2 butter.
When almost smoking, add mushrooms.
Stir and let mushrooms brown slightly season with salt and pepper.
Add remaining 1/2 butter and garlic.
Stir quickly to heat garlic, but be careful not to let it burn.
Add white wine (caution- it will release a LOT of steam when it hits the pan).
Let wine cook down.
When liquid is fully absorbed, taste.
Add any additional salt to taste (dont add before, the butter may make your mushrooms saltier than you realize when cooked down).
Total Time: 20 minutes Yield: never enough
By: Courtney O'Dell