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olive oil, extra virgin
crimini mushrooms (white mushrooms)
roasted garlic, mashed
clean mushrooms, remove stems; these can be used to make vegetable stock. Slice mushrooms and let dry for a few minutes. Preheat skillet for 2 minutes.
in large skillet, pour a little bit of olive oil, add mushrooms then add enough olive oil to coat, you should not need all of the oil but it is better to be prepared.
saute mushrooms for approximately 2 minutes on medium heat. I stir them constantly to make sure they all are coated with oil and they don't burn.
Add vinegar and water, stir everything together, turn stove to low heat for 3 minutes. Mushrooms are ready to eat at any time but flavor enhances as the liquid reduces.
These can be served immediately for an appetizer or along with a nice piece of meat, but can also be cooled and stored in refrigerator for snacking or later use.
To use precooked mushrooms at a later time, add mushrooms and liquid to a saute pan, heat on medium for about 2 minutes stirring constantly.