Kosher salt and freshly cracked black pepper, to taste
2 shallots, chopped
1/4 cup water
2 tablespoons Worchestershire sauce
Instructions
Working in batches, pour 1 to 2 tablespoons olive oil in a large skillet over medium high heat. Add about a third of the mushrooms and a sprig of thyme, depending on the skillet size, and cook, stirring, until golden brown and softened, about 10 minutes. Season the mushrooms with salt and pepper and transfer to a bowl. Cover to keep warm while you continue cooking the mushrooms and thyme.
Once all mushrooms are cooked, return them to the skillet and add the shallots. Stir and continue cooking until the shallots are softened, about 5 minutes. Pour about 1/4 cup water and the Worcestershire sauce into the skillet and scrape up any brown bits. Continue cooking until the liquid is absorbed; taste and adjust seasoning. Serve warm or at room temperature.
NOTE- Mushrooms are so meaty and flavorful, they don't need much to coax out their flavor; just correct cooking technique. The key is to not crowd the pan so that the mushrooms brown. They give off a lot of moisture, so if there are too many in the pan, they will just steam instead of develope the deep intense flavor when they are golden brown.
NOTE- To make this really decadent, add about 1/2 cup heavy cream at the end of cooking and simmer it until very thick and creamy; stir in about 2 tablespoons of sour cream for a rich stroganoff-style mushroom side dish.
Originally Submitted
4/15/2011
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