"Here's one of my favorite recipe secrets: my method for very best sautéed mushrooms. They're tender, juicy, and meaty with a brightness at the finish. Fresh thyme and oregano give an herby punch. Take one bite and you'll exclaim, "Wow!" (I promise: I do it every time I make them, and I've had them so many times.) This recipe is hearty and satisfying, and it's become my go-to method for making sautéed mushrooms."
"Sauté in olive oil. I like to sauté the mushrooms in olive oil, but you can also use butter or a combination of the two. Add herbs. I like using fresh thyme and oregano to add an earthy, lightly citrus punch. You can substitute other fresh herbs like parsley, basil, or chives. Salt well. Mushrooms should be salted until the flavor pops. I recommend about ½ teaspoon of kosher salt for a pound of mushrooms."
Tender, juicy, meaty sautéed mushrooms are achieved by cooking in olive oil or butter with fresh herbs, salt, and a finishing squeeze of lemon juice. Fresh thyme and oregano provide an earthy, lightly citrus punch; parsley, basil, or chives may be substituted. Salt mushrooms until the flavor pops, about ½ teaspoon kosher salt per pound. The method takes about 10 minutes and yields a versatile side that works as a topping for pizza or stirred into creamy pasta. Baby bella (cremini) mushrooms are recommended for best texture and deeper flavor compared with white buttons.
Read at A Couple Cooks
Unable to calculate read time
Collection
[
|
...
]