The Foodist: Sauteed Portabello Mushrooms

Jim Bruner | Mezzacello Original recipe courtesy of Rachel Gurk, tweak courtesy Richard Riley.

Some of you are going to disagree with me on this one right out the gate! You’ll say, The Foodist: Sauteed Portobello Mushrooms?” I hate mushrooms. This is not about the mushrooms, but the umami.

Substitute ANY protein in this recipe and it will work (with tweaks for texture and heat) and your house will love you! It smells so amazing and it is endlessly useful. Chop it up and freeze it as an additive, create an infused oil, or liquor, or just eat it! On a cold -12C winter night, this is delight!

This is a terrific vegetarian alternative. Even if you hate mushrooms, the transformation in flavor and texture in this dish is nothing short of alchemy. If you are allergic to mushrooms, try dried and pressed tofu with a dusting of cornstarch!

Lastly, a good BIG Cast iron pan is optimal here. It holds heat in well and provides and excellent sear! I have quite a few recipes here at #TheFoodist that show that pan.

INGREDIENTS

  • 16 oz. white or baby portobello mushrooms, cleaned and cut in half if large
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic (about 4 cloves)
  • 1/4 cup dry white wine
  • 1 teaspoon fresh thyme

INSTRUCTIONS

  1. In a large sauté pan (you want the mushrooms — any protein — to fit in a single layer), heat olive oil over medium-high heat.
  2. Add mushrooms and season with salt and pepper.
  3. Toss to coat all mushrooms with the oil and then spread them into a single layer.
  4. Cook for four minutes on medium-high heat without stirring.
  5. Add wine and stir, and then cook for 2 more minutes without stirring.
  6. Reduce heat to medium-low and add butter and garlic.
  7. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
  8. Remove from heat, stir in thyme and serve immediately.

NOTES

  • Make ahead tip: Wash and slice the mushrooms, refrigerating them until you’re ready to prepare this recipe. 
  • Storage Tips: Refrigerate mushrooms for up to a week in a tightly covered container.
  • Reheating Suggestions: For best results, put the mushrooms back into a skillet and reheat them over low heat until they’re warmed through. Alternatively, reheat them in the microwave for 30-45 seconds or until warm.
  • Protein Alternative Tips: If you use meat, slice the meat in thin strips to increase surface area and insure adequate cooking.
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