Basic Recipe–Sauteed Mushrooms

3 Nov

This isn’t so much of a recipe as it is a technique.  Sauteing mushrooms sounds like a simple task, but do it incorrectly and all you will have is a soggy mess.  Begin with an appropriately-sized heavy bottom pan.  It’s important that your mushrooms aren’t too crowded in the pan.  If in doubt, go for the larger pan.  Also, as much as I like non-stick pans, this is not the best use for one.  You will get the best results with stainless steel.

1 Tbsp. butter

4 oz. fresh mushrooms, sliced

Melt the butter in the pan over medium high heat until it is foamy and smells slightly nutty.  Be careful not to burn the butter.  Add the mushrooms and cook, stirring occasionally until they release their juices.  This could take up to ten minutes.  Just when you start to think that you are overcooking them, you will see liquid form in the pan.  Remove from heat and enjoy!

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One Response to “Basic Recipe–Sauteed Mushrooms”

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  1. Recipe–Linguini Cordon Bleu « Indulge In Indy - November 4, 2010

    […] 4 ounces mushrooms, sauteed […]

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