Wednesday, December 3, 2008

Sauteed wild mushrooms

I love mushrooms of all varieties. I tend to throw them into a lot of dishes – pasta, pizza, sauces, but I rarely eat them on their own. I decided to change that by making this sauteed wild mushrooms recipe from the Barefoot in Paris cookbook. I used a combination of oyster mushrooms, portobellos and chanterelles.
I used way less fat than the recipe called for – maybe 1 tablespoon of butter and 1 tablespoon of olive oil. I heated the oil and butter in a large pan and added a generous amount of minced shallots. Once the shallots had cooked through, I added the mushrooms, some salt and about 2 cloves of minced garlic. Mushrooms release a lot of liquid and can get a little soupy, which I tend to not like. To remedy this, I cooked the mushrooms at medium heat until all the liquid had been released and then turned up the heat to high, stirring occasionally. After a few minutes the liquid evaporated away and the mushrooms started to take on a nice golden color.

After the mushrooms were caramelized, I stirred in a handful of chopped parsley, which added a much-needed burst of color. This was a delicious and simple way to showcase mushrooms.

23 comments:

soulchocolate said...

I love mushrooms, in varieties! It's so nice you made this dish, I bet you had a good time eating these!

priscilla said...

i don't care for mushromms either, but this looks like a great way to make them!

Pam said...

I love, love, love mushrooms. I just saw this recipe in her cookbook and wanted to try it out. I would use less butter and oil than she does too. Looks great.

Cakebrain said...

Mmm. looks so decadent! I love mushrooms too; especially a variety of wild ones in one dish!

Tartelette said...

I often sautee wild mushrooms with tins of parsley and garlic and use that in omelettes...hmmmhmhmm!!

Maria said...

I love mushrooms!! Looks fantastic!

The Blonde Duck said...

Yum! They look tasty to me!

anudivya said...

Wow Sara, this looks great... I have not had chanterelles before, they are way expensive at my grocery store. Love all the other varieties though.

Mochachocolata Rita said...

i am crazy about mushrooms...hmmm can i turn them into dessert? hahaha (going crazy)

eatme_delicious said...

Ooo those look good! I'd eat mushrooms more often if it wasn't such a pain to clean them..

alexandra's kitchen said...

I can only imagine how much fat was called for in the original recipe ... gotta love the Barefoot Contessa. I have been craving mushrooms recently and just as you say with pasta, pizza, etc. This looks like a great saute recipe!

Culinarywannabe said...

Oh yum, I love mushrooms! Especially all the great varieties you used!

Balance, Joy and Delicias! said...

Hi, thanks for stopping by my blog, so I could find yours.
I love love mushrooms...I like to add them to stir-fries, soup, salad, pizza, etc!

Your blog is so cute! ^_^

Ana Powell said...

I just love mushrooms.
A great dish.
Wishing you a lovely weekend x

Cathy said...

A very simple and elegant dish. I love the aroma of mushrooms sauteing in butter. Lovely.

Emily said...

The mushrooms look delicious. I love the sprinkling of parsley on top.

The contessa does love her butter. :)

Katrina said...

Such a lot of yummy looking food on your blog here! You can come cook for me and I'll bake you some cookies! ;)

The Mushroom Lady said...

I love sauteed mushrooms! They are fast & easy, and of course, delicious! Thanks for sharing this recipe.

DEESHA said...

lovely mushrooms out there, sara

Annie said...

Great tip on cooking the mushrooms.
I always have trouble with them. Sometimes they come out chewy, which I hate!
I will try lowering the heat until the liquid evaparates and see if that helps, thanks.

Yasmeen said...

Simply delicious mushrooms ,must be great with pasta:)

We Are NEver Full said...

this is one of my fave ways to eat mushrooms. in fact, i love them just like this (only brown or white button do just fine and are much cheaper!) sauteed in butter w/ a bit thyme, a splash of marsala wine and a splash of cream. these can be spooned right over a piece of grilled baguette. MMMMMMMM.


also, not many people try roasting mushrooms, but, let me tell you, they are fabulous and with a bit of chew.SO good for salads or on their own. i toss them w/ olive oil, thyme and some garlic powder, salt and pepper and stick them in a 375 oven for about 8 to 10 mins or until they have shrunk. give it a try!

Sarah said...

Thank you Sara! I've been searching for someone who tried out sauteed mushrooms with less butter and oil and it still turned out well. Were they tasty? I want to make some for a side dish with steak and potatoes for Father's Day.