PERFECT SAUTÉED MUSHROOMS
I make these at least once a week, as my husband and I both really enjoy them. The secret is butter and pretty high heat, in a skillet that’s large enough to have mostly one layer of mushrooms so you aren’t steaming them. “Don’t crowd the mushrooms,” said Julia Child, and that woman knew what she was talking about. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 15 minutes
2 or 3 tablespoons grass-fed butter
10 ounces mushrooms, sliced
Salt
Freshly ground black pepper
- In a large skillet over medium-high heat, melt the butter. Add the mushrooms, and stir them around until all sides are coated with butter. Season with salt and pepper. Cook for about 5 minutes before stirring again, and then cook for another 5 minutes or so.
- Continue stirring and letting them rest until all sides of the mushrooms are browned and beginning to get crispy.
- Serve immediately.
VARIATION 1 GARLIC SAUTÉED MUSHROOMS: Add 2 cloves minced garlic to the pan with the butter, and follow the recipe as written.
VARIATION 2 SAUTÉED MUSHROOM MEDLEY: Add more flavor and texture to this dish by using a variety of wild mushrooms like cremini, shiitake, and portobello. Slice the larger ones but leave smaller, more bite-size ones whole.
PALEO PAIR: These are delicious as a side with Roasted Lemon Chicken (here), another recipe inspired by Julia Child.
