BUTTON MUSHROOMS
#47559 - 03/02/04 01:33 PM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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I made this last night.
*Note: this calls for white wine, the alcohol will cook off, so it should be fine per Mags .
I served with white rice with tiny drizzle of olive oil, garlic salt, & fresh parsley flakes.
Button Mushrooms
Recipe Summary
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings
6 tablespoons extra-virgin olive oil (I used less)
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter (I used 1-1/2 tbls ibs safe)
Gray sea salt (I used regular table salt)
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom . If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme and lemon juice. Cook to evaporate the liquid.
Add the wine and reduce until the mushrooms are glazed with the sauce. Toss in the parsley and serve immediately.
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Edited by Shell Marr (03/02/04 02:44 PM)
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Shell - this sounds so good! I love mushrooms. I think if you use the wine, the alcohol will cook off, so it should be fine. Did you use this as a side dish? Just wondering for indexing purposes.
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That is kinda what I was thinking.... but was not sure about wine. That is good news!! I'll edit the original post
I used it THIS TIME as the main, but it will be a side next time. I just needed to use them up and found the recipe.
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I absolutely love mushrooms but they "get me" so I had to give them up - Darn! This recipe sounds good.
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