Add these delicious easy to make sauteed mushrooms to the top of any steak, or chicken, for the ultimate accompaniment.
Prep Time: 15minutes
Cook Time: 20minutes
8ouncessliced button mushrooms
8ouncessliced shiitake mushrooms; stem removed
8ouncesoyster mushrooms, sliced or torn and cluster stem removed
½peeled small diced shallot
2finely minced garlic cloves
2teaspoonsof fresh thyme leaves
salt and pepper to taste
Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
Once smoking, add in the mushrooms and spread them out across the pan.
Stir the mushrooms every 2 minutes or so for a total of 10 to 15 minutes or until they are golden brown on all sides.
Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
Next, stir together the cooked shallots, garlic, butter, and mushrooms until combined.
Deglaze with the red wine and cook for 2 to 3 minutes or until the wine has been absorbed or au sec. See note on au sec.
Pour in the beef stock and cook for a further 2 to 3 minutes or until the amount of liquid is reduced by one half.
Finish by stirring in with thyme, salt, and pepper, and serve.
Make-Ahead: These are meant to be eaten once they are done sauteing, however, you can keep them warm covered over low heat.How to Store: Cover and keep in the refrigerator for up to 3 days. These will freeze covered in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating and using.How to Reheat: Add 1 tablespoon of oil to a large frying pan over high heat. Once the oil begins to lightly smoke, add in the cooked mushrooms, turn the heat down to medium-high and sauté for 2 to 3 minutes or until warm. Finish with 1 tablespoon of butter or 3 tablespoons of beef stock. Check the seasonings with salt and pepper and serve.Any oil is good to use in this recipe, but I prefer to use olive oil.You do not need to deglaze with wine, simply skip that part and use all beef stock.I usually use a cabernet sauvignon, shiraz, or merlot for red wine.Other herbs you can add are parsley, rosemary, and chivesAu sec is a cooking term that means almost gone. There will be about 1 to 2 tablespoons of liquid left in the pan.