Tuesday, September 27, 2011

mushroom sauté

i really love mushrooms. and garlic. so after a dinner at chef geoffs, i tried to re-create one of the delicious sides i had there.  great success!

start with a variety of mushrooms - about 24 oz
p.s. don't eat mushrooms that grow in your yard! eek!

rinse and set aside.

add equal parts butter and oil to a large pan and melt together.

mince a few cloves of garlic

add to the pan and saute until fragrant

add mushrooms to the pan

toss frequently and let cook about 30 min

the mushrooms will cook down significantly

keep cooking on medium high heat until much of the liquid has evaporated

add a splash of dry white wine or sherry

toss and cook another few minutes

remove to a serving bowl

i ate mine with a steak my dad grilled. tasted like perfection.

mushroom sauté.

1 tbsp butter
1 tbsp extra virgin olive oil
2-3 cloves garlic, minced
24 oz assorted mushrooms, rinsed. some whole, some sliced (does not have to be uniform!)
dash dry white wine or cooking sherry

melt butter and olive oil in large pan on medium high heat
add minced garlic, saute until fragrant
add mushrooms, tossing to coat
continue cooking 30 minutes, tossing frequently
when most of the liquid has evaporated, add a splash of white wine or cooking sherry
toss and continue cooking 1-2 minutes longer
remove to serving bowl with a slotted spoon and enjoy!
best when consumed immediately

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