Side Dish Essentials: Sautéed/Oven-Baked Mushrooms
Andy Anderson !
You can customize this recipe by adding additional spices, but I think the simple addition of the pepper and beef stock, helps the flavor of the crimini’s to stand proud.
So, you ready… Let’s get into the kitchen.
1 lbmushrooms, i prefer cremini
2 Tbspsweet butter, unsalted
2 Tbspolive oil, extra virgin
·black pepper, freshly ground, to taste
3 Tbspbeef stock, not broth
How to Make Side Dish Essentials: Sautéed/Oven-Baked Mushrooms
- Chef’s Note: The cremini mushroom, in terms of maturity is between a white button mushroom, and a more mature portobello. You can sometimes find them under the name: baby bella, or baby portobello. Although they taste similar to the white button variety, they are browner, have a firmer texture, and a deeper flavor. They are great for soups and/or stews because they tend to hold up better in liquids; in addition, they are excellent for sautéing and baking (which is what we’re going to do with them).
- Chef’s Tip: This is an easy dish to prepare, but if prepared incorrectly, it can turn into a salty nightmare. Make sure the butter you are using is the unsalted variety, and make sure you are using good beef stock… not broth. Most canned or boxed stocks are way too salty. If you can’t use fresh beef stock, or if you can’t get a low sodium beef stock, then just use some water.