Recipes

Mushroom Sauté

Name: Mushroom Sauté
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds portobello mushrooms, stems removed, caps thickly sliced; 1/2 pound white mushrooms, stems removed, caps thickly sliced; Salt and freshly ground pepper; 2 tablespoons unsalted butter; 4 garlic cloves, chopped; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons white wine or water; 1/4 cup chopped flat-leaf parsley

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High heat and an uncrowded pan ensure that the mushrooms caramelize. This sauté will dress 1 pound of pasta.Plus: More Vegetable Recipes and Tips

By Joshua Eisen

Updated on March 27, 2015

Yield:

4

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 pounds portobello mushrooms, stems removed, caps thickly sliced
1/2 pound white mushrooms, stems removed, caps thickly sliced
Salt and freshly ground pepper
2 tablespoons unsalted butter
4 garlic cloves, chopped
1/4 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons white wine or water
1/4 cup chopped flat-leaf parsley

Directions

Working in batches, in a large heavy skillet, heat some of the oil, then add some of the mushrooms. Cook over high heat, without stirring, until lightly browned, about 4 minutes. Transfer to a bowl.
In the same skillet, melt the butter. Add the garlic and cook, stirring, until softened 1 to 2 minutes. Stir in the cheese, wine and mushrooms, then stir in the the parsley and serve.