sautéed mushrooms

If you love this fungus fresh, you'll never stop sauteing them once you start. Sauteing mushrooms is easy, and well worth the time put into them (it doesn't take too
long). They're a delicious accompaniment to an entrée, tossed with a salad, added to a soup or sauce, or savored one by one purely by itself.

How do you like your mushrooms?

sautéed mushrooms

2 Tablespoons olive oil
1 large shallot, chopped
2 cloves garlic, minced
a few fresh thyme sprigs, chopped
1 pound crimini/babybella mushrooms, sliced

In a hot pan, add the olive oil (you don't want to oil to cook for a long time). Immediately after, add the shallot, garlic and thyme.

Let these ingredients sweat for a few minutes, then add the mushrooms.
Cook on medium-low heat until mushrooms are soft, and much darker in color; about fifteen minutes.

most all kinds of mushroom are delicious sautéed, but i love crimini because of their bold flavor.

a few fungus facts and websites :)

...the crimini mushroom is simply an immature portabello mushroom.
...mushrooms are low in calories, have no cholesterol and are virtually free of fat and sodium.
...mushrooms contain many essential minerals one of which is selenium, which works with Vitamin E to produce antioxidants that neutralize "free radicals" which can cause cell damage.
...while mushrooms are canned, pickled and frozen, drying mushrooms is the oldest and most commonly used way to preserve mushrooms.
...one portabella mushroom generally has more potassium than a banana.

food timeline's mushroom history

the american mushroom institute
the mushroom council

bon appétit.


1 comment:

Heather said...

These look amazing! I'm going to make them for sure! Thanks!