My kids are always hungry, and I’m always trying to figure out something new. They like good food, and they like options-bad combination. I guess that’s the curse of having taught your children what’s good…kalamata olives, goat cheese and real parmesan cheese (as opposed to the stuff from the green cardboard can), sautéed mushrooms, smoked salmon, applewood smoked bacon, etc.
So last week, while trying to find something to provide my daughter with, I quickly put this together for her.
For the garlic in this dish, you’ll find it handy to use our garlic confit recipe, but if not, feel free to use some fresh chopped garlic, or leave it out altogether.
Everyone should know how to prepare cooked mushrooms properly, so that’s the takeaway from this dish-and if you want more details on sautéing foods, check out this post on how to prevent foods from sticking. While you don’t have to worry about mushrooms sticking to your pan, many of the same principles in the article apply here.
Be sure to start off with fresh, clean mushrooms. Mushrooms tend to spoil rapidly, so use them within 1 or 2 days of purchase. To get the most flavor out of your mushrooms, use old mushrooms and trim away any brown spots. Be sure to remove the stems-save them if you want to make a mushroom stock or filling. It won’t hurt to quickly wash your mushrooms in water just before cooking if you need to remove any dirt.
Quarter your mushrooms for side dishes.
Now there are two schools of thought on how to best brown your mushrooms, and having tested both of them, I would say they are just about equally effective.
The first is to saute your mushrooms in smaller batches without crowding them, in a very hot pan. They will brown quickly before releasing too much liquid. Once you have browned them all and set aside each portion in a bowl, you’ll want to return all the mushrooms to the hot pan, add in your garlic and any herbs (thyme is nice), and add in your 1/2 cup of white wine and cook it almost dry. Finish with some drops of lemon juice once the pan is off the heat.
Let them saute over high heat with oil.
The second way involves crowding a hot pan with mushrooms, letting the liquid release and cook off, then continuing to cook them until they brown.
I prefer the second method for two reasons-mushrooms are a sponge for oil, and you use less oil in method two. And while the cook time is a bit longer as you wait for the liquid to cook off, it’s just one go-round and you’re done.
Once the mushrooms are browned and the liquid has cooked off, you can first add your garlic and herbs and cook 30 seconds, then add a 1/2 cup or so of white wine, cook it until it’s almost dry, then remove from the heat and add the lemon juice.
And for the grand finale!
- 500 g mushrooms of choice cleaned and quartered (regular, cremini, baby portobello)
- 1/2 C Extra Virgin Olive Oil
- 2 cloves chopped garlic or 2garlic confit mashed
- 1/4 TSP Thyme fresh chopped or dried
- 1/4 C White Wine
- 2 TBSP fresh squeezed lemon juice
- 200 g unsalted butter
- 2 TSP Herbes de Provence
- Salt to taste
- Shaved Parmesan
- Add about 2 TBSP oil to pan and heat to shimmering oil (medium to medium high heat)
- Cook mushrooms all at once by adding enough to fill the pan
- Add salt and pepper to taste while cooking.
- Let cook until liquid releases then evaporates
- Continue cooking and tossing until browned
- Once all mushrooms are cooked, add garlic and cook 30 secs to 1 minute on medium heat (either fresh chopped or garlic confit).
- Add thyme.
- Add white wine and cook until almost dry.
- Remove from heat and let pan cool a minute or two before adding lemon juice and tossing well.
- Soften butter in microwave or by leaving out.
- Add herbs de provence and salt to taste.
- Best prepared several hours or a day in advance. Can be stored in refrigerator or freezer.
- Place warm mushrooms in a buttered, toasted bun of choice.
- Use a vegetable peeler to shave parmesan curls onto warm mushrooms.