Who doesn't love sauteed mushrooms? That is, of course, if they're cooked properly. I have a few tricks to help you pull this off. First, I start with brown cremini mushrooms, which I think have a meatier texture than white button mushrooms. Then I quarter or halve them (rather than slice) so they maintain their appealing heft. I cook the mushrooms on pretty high heat, until?and this is most important?all the moisture they give off during the saute has evaporated. (Don't worry if the pan looks dry at first; the mushrooms give off moisture as they cook.) I look for an appealing orangey-brown color (the tasty stuff) to know they're done. These sauteed mushrooms, come with an easy sauce. Actually, it's more like a glaze, and it adds not only a lot of flavor, but a nice sheen, too. Use them in a warm spinach salad, as a topping for a sirloin steak, or even as part of an antipasto selection.
Ingredients
- 1 TBSP SOY SAUCE
- 1 TBSP FRESH LEMON JUICE
- 2 TSP DARK BROWN SUGAR
- 2 TSP KETCHUP
- 1/2 TSP WORCESTERSHIRE SAUCE
- 2 TBSP UNSALTED BUTTER
- 2 TBSP EXTRA-VIRGIN OLIVE OIL
- 1 LB CREMINI (baby bella) MUSHROOMS, quartered if large, halved if small
- 3/4 TSP KOSHER SALT
- 2 TSP MINCED FRESH GARLIC
- FRESHLY GROUND BLACK PEPPER
Directions
In a small bowl, whisk together the soy sauce, lemon juice, brown sugar, ketchup, Worcestershire sauce, and 1 Tbsp of water and set the bowl near the stove. Put a shallow serving dish near the stove as well.
In a 10-inch straight-sided saute pan, heat 1 Tbsp of the butter with the olive oil over medium-high heat. When the butter has melted, add the mushrooms and salt, stir right away, and continue stirring until the mushrooms have absorbed all of the fat.
Let the mushrooms sit and cook for 2 minutes, then stir once. Don't worry; the pan may look crowded and dry, but keep the heat up at medium-high. Let it sit and cook, stirring infrequently (they will squeak when you stir them), until the mushrooms are shrunken, glistening, and some parts have developed a deep orange-brown color, about 10 minutes (the bottom of the pan will be brown).
Turn the heat down to low, and add the garlic and remaining 1 Tbsp butter. Stir and cook until the butter is melted and the garlic is fragrant, about 30 seconds. Whisk the soy sauce mixture again and very carefully add it to the pan. You'll need to scrape out the brown sugar, but don't stand directly over the pan as there will be sputtering. Stir and cook just until the liquid thickens slightly and coats the mushrooms, 15 to 20 seconds more. Season with a few grinds of pepper and quickly transfer the mushrooms and all of the sauce to a serving dish.
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Submitted 9/15/11.
Source: Fast, Fresh & Green by Susie Middleton
Submitted By: b smith
Mahogany Mushrooms