basic sauteed mushrooms

How To Make basic sauteed mushrooms

• 1

  Slice cleaned mushrooms thickly (a little more than 1/8 inch). Add equal parts butter and oil to a large sauté pan about 1 tablespoon of each for 3 cups of sliced mushrooms. The pan should be large enough to hold the mushrooms in a layer no more than 2 slices deep. If you are doing a lot of mushrooms, then do them in batches.
• 2

  Heat the oil and butter over medium high heat until the butter just begins to color. (The coloring of the butter gives a rich, nutty flavor but be careful not to burn it.) Add the mushrooms, turn the heat up to high, and sauté the mushrooms. At first they may appear a bit dry, but soon they will begin to release their moisture.
• 3

  Add a few drops of oil if necessary. Stir and continue to sauté until the mushrooms are golden brown and very fragrant.
• 4

  Season with salt and pepper and stir in some chopped fresh herbs if you'd like: chives, parsley, and basil are all good.
• 5

  NOTE: Since I usually cook for 1, I often times will saute a bunch of mushrooms and freeze them in small portions so I can grab what I need later. So I don't add seasonings until I get ready to cook them so that I can add what sounds like it will go best with the meal.
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