These savory sauteed mushrooms are easy to make and they are wonderful with grilled, roasted, or pan grilled meat or poultry. They're especially good with steaks, pork chops, and burgers.
Butter, scallions, and herbs give these mushrooms their fabulous flavor. Feel free to use fresh herbs instead of the dried herbs. I add a few teaspoons of fresh chopped parsley just before they're done.
- 2 tablespoons butter
- 16 ounces mushrooms
- 1 teaspoon fines herbes or another herb blend*
- 1 clove garlic, finely minced
- 6 green onions (scallions) with about 3 inches of green, thinly sliced
- 1/3 cup dry white wine or chicken broth or stock, low-sodium or salt-free
- Dash freshly ground black pepper
- 1/2 teaspoon salt, or to taste
Wash the mushrooms and trim the ends of the stems. Use a paper towel or soft mushroom brush to rub off any bits of dirt. Slice the mushrooms thinly.
In a saucepan over medium heat, melt the butter; add sliced mushrooms and the herbs. Sauté, stirring frequently, for about 6 to 8 minutes or until mushrooms are tender and most of the released liquid has evaporated.
Add the green onions, wine or chicken broth, and a dash of freshly ground black pepper; cook for about 5 minutes longer, or until there is very little liquid left in the pan.
Taste and add salt, as needed.
Serves 4 to 6.
*If you have fresh herbs, use a combination of snipped chives and thyme or chopped rosemary.
Tips and Variations
- Add 2 teaspoons of fresh chopped parsley to the mushrooms just before they're finished cooking.
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