Perfectly Sauteed Mushrooms
One of my favorite side dishes in the world is sautéed mushrooms. I love mushrooms in general, but there is just something that happens to a mushroom when it's sautéed perfectly that sets off a flavor explosion in your mouth. Sautéing mushrooms is easy, but there is an art to it, not all sautés are created equally. The key to a good mushroom sauté is to let the mushrooms brown. Browning is where flavor lives.
Ingredients:
10 ounces of sliced mushrooms (I used crimini and oyster)
2 large cloves of garlic
1 tablespoons of olive oil
1 tablespoon of butter
1/2 tea spoon of soy sauce
2 tablespoons of fresh parsley finely minced
Sea salt to taste
Directions: add the olive oil and garlic to a sauté and and let cook for 10-20 seconds or until you can smell the garlic:
The mushrooms will begin to release water, toss and allow them to cook for 5 minutes. The water should begin to evaporate. Add in the tab of butter and toss the mushrooms:
Cook for another 3-4 minutes without tossing, to allow the mushrooms to brown, add in soy sauce and toss, until the soy evaporates, about 1 minute:
Transfer the mushrooms to a dish, sprinkle the parsley on top and enjoy!
