Sauteed Mushrooms

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Sauteed Mushrooms

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FUNGI

Sauteed Mushrooms can be made with a wide variety of mushrooms but for this recipe I simply use white button mushrooms. Serve this vegetable dish as a side with a nice meat, poultry or fish or eat it all by itself. Either way your in for a treat.

White button mushrooms are the common type that you will most likely find in supermarkets. You can also use a mixture of baby Portobello, shitake and oyster mushrooms for a more exotic and flavorful dish.

Most of the time when I prepare this recipe I’ll add some shallots, onions and a little red wine then toss them over a nice t-bone steak. Every so often I’ll actually serve them as a side.

INGREDIENTS

1 pound of white button mushrooms or a mixture of wild mushrooms, halved

3 Tbls of butter

2 Tbls of extra virgin olive oil

2 cloves of garlic, crushed

4 anchovy filets, mashed (optional)

1/4 cup of fresh parsley, chopped

2 Tbls of fresh lemon juice

1/2 tsp of fresh ground black pepper

1/2 tsp of salt if you don’t use the anchovy
PREPARATION

In a medium skillet sauté the garlic in the butter and oil

Remove the garlic from the pan.

Add the mushroom and sauté for around 5 minutes.

In a small bowl mash the anchovies with a little melted butter.

Stir into the mushrooms and cook for five for minutes

Add a little red wine at this poin if you feel like it.

Toss in the parsley and the lemon juice.