These sauteed mushrooms are no-fail and mega tasty.
Before I knew it, Id taken half of them down.
They are that kind of delicious.
Simply Recipes / Alison Bickel
Mushrooms are nutritious and very low in calories.
Theyre also like little sponges, so they soak up all the wonderful flavors in the pan.
In this case, the fragrant combination of thyme and shallots cooked in butter.
Simply Recipes / Alison Bickel
It only requires a bit of loving care to transform budget-friendly mushrooms into pure magic.
The most straightforward is to serve it as a simple side dish toroast chickenorroast beef.
They are sometimes labeled as baby bellas or brown mushrooms.
Simply Recipes / Alison Bickel
Trim the bit of tough end of the stems.
Cut the mushrooms into 1/3-inch slices.
Set a large skillet (at least 12 inches) over high heat.
Simply Recipes / Alison Bickel
When the pan is hot, add the olive oil.
When the olive oil is hot, rippling, but not smoking, add the mushrooms.
Saute them until the mushrooms release their liquid and most of it cooks off, 4 to 5 minutes.
Simply Recipes / Alison Bickel
The mushrooms should still be moist and tender.
Add the shallots, thyme, butter, salt, and black pepper.
Add the vinegar and stir well.
Simply Recipes / Alison Bickel
Taste and add more salt and black pepper, if needed.
Nothing beats sauteed mushrooms hot out of the skillet.
They are still quite tasty a day or two after theyre made.
Refrigerate them and gently reheat in a skillet over medium heat without any oil.
it’s possible for you to also freeze them in a freezer-friendly bag or container.
They will keep for up to 1 month.
Simply defrost and reheat in a skillet.
