Sauteed Mushrooms with Thyme
2 tablespoons butter
1 tablespoon olive oil
1 small shallot, minced
1 1/2 pounds small white mushrooms, halved
Coarse salt and fresh ground pepper
1 teaspoon minced fresh thyme
1/4 cup dry red or white wine (or water)
1. In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook, stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.
2. Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and wine (or water). Cook until the skillet is almost dry, 1 minute.
Serve hot. Serves 4.
(Recipe from pg. 249 of Martha' Stewart's "Great Fast Food" cook book)
Such simple ingredients for an awesome, mushroom side-dish!
It's easy to mince the shallot and to halve the mushrooms ...
Cook the shallots for about 5 minutes until softened. Unfortunately, I didn't have butter, so I increased the amount of olive oil.
Increase heat to medium-high and add the mushrooms
Cover the mushrooms, so a liquid will form ... It takes about 5-6 minutes.
Once the liquid formed, I tossed the mushrooms on high heat and added the thyme and water. I wanted to use white wine, but someone's going to have to show me how to open a wine bottle first!
After sauteeing the mushrooms on high heat, they begin to turn brown ... If you don't have fresh thyme, just add dried thyme instead!
I made this recipe as a side dish tonight and it turned out great. It was easy. The mushrooms have a simple, subtle taste that can be easily enjoyed by kids and adults a like (unless you hate mushrooms).