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Sautéing Mushrooms

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By Anne Willan

Published 1989

  • About
Butter would be most cooks' first choice for sautéing mushrooms, but vegetable or olive oil is an alternative. Some regional recipes call for walnut or hazelnut oil. Bacon fat (rendered from lardons) is good with meaty wild mushrooms such as shiitake. The lardons can be served with the mushrooms. As a rule, 1 lb/500 g sautéed mushrooms will serve four or five people.

In a shallow frying pan, heat two to three tablespoons of butter until foaming, or oil until hot. If you like, add a little chopped onion or shallot and sauté until soft. Add 1 lb/500 g mushrooms, sliced or cut in large pieces, with salt and suitable flavorings such as a chopped garlic clove, a sprig of thyme, a pinch of nutmeg or coriander. A classic accompaniment to almost any type of mushroom is a persillade (see Parsley), finely chopped.

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