Sauteed Mushrooms
FUNGISauteed 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, halved3 Tbls of butter2 Tbls of extra virgin olive oil2 cloves of garlic, crushed4 anchovy filets, mashed (optional)1/4 cup of fresh parsley, chopped2 Tbls of fresh lemon juice1/2 tsp of fresh ground black pepper1/2 tsp of salt if you don’t use the anchovy PREPARATION In a medium skillet sauté the garlic in the butter and oilRemove 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 minutesAdd a little red wine at this poin if you feel like it.Toss in the parsley and the lemon juice.Season with pepper.Serves 4 to 6 people.
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