I used to be scared of mushrooms. There are so many of them, and a lot of the varieties are friggin expensive, and there is a sort of aura (even a corona, I dare say) around them. I keep learning about them as the years pass. Morels, the $19 a pound scrotum-looking variety, are good, no doubt. But the crimini and white button mushrooms are ubiquitous to normal prols like me, so it has paid off that I learned how to use them.
Sauteed mushrooms is one of the easiest appetizers or side dishes for which one could hope. It’s basic and good.
1 carton of mushrooms (the square box of them in the supermarket…it’s like 4 oz. or something), quartered
1 tablespoon or so of butter
2 tablespoons of olive oil
3 cloves garlic, minced
1/3 cup white wine, madeira, marsala, port, champagne or sparkling wine…whatever is open and goes with your main course
1/2 tsp. thyme
1/2 to 1 tsp salt
fresh cracked pepper
In a large skillet, heat the butter and the olive oil:
Add the garlic and saute it for 2 minutes or so, but don’t let it get brown or black (bitter).
Add the mushroom and get them going. Toss them with everything and let them meet, greet, and hook up with the garlic, oil, and butter.
Add the wine at this point (tonight, I made a marinated steak, so the madeira wine in my cabinet bridged that gap quite well, but most often I use sparkling wine). It will steam and make fun, exciting sounds. Scrape up the bits on the bottom of the skillet as you do this. Add the thyme, salt, and pepper. Get it simmering and turn the heat down a bit. Let it go for about 5 minutes, stirring every so often.
Now here’s the key. TASTE IT! If you need salt, add a little at a time. After about five minutes, they should be softish and savory and slick. When you bite into it, it should be tender but firm.
From here, I transfer them into a serving dish with a slotted spoon and then top with the sauce because I don’t want to to drown them with liquid.
They don’t scare me anymore.
Until later, eat, drink, and peace out.
“Like” it if you like it.