side dish essentials: sautéed/oven-baked mushrooms

How To Make side dish essentials: sautéed/oven-baked mushrooms

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  Step 1
  PREP/PREPARE
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  Step 2
  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).
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  Step 3
  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.
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  Step 4
  Gather your Ingredients (mise en place)
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  Step 5
  Clean the mushrooms, but retain the stems.
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  Step 6
  Chef’s Note: If you can’t find baby cremini mushrooms, you can always use the larger variety, and slice them in half.
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  Step 7
  Place a rack in the middle position, and preheat the oven to 450f (230c).
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  Step 8
  Chef’s Note: We are going to start these mushrooms out in an ovenproof skillet on the stove, and then finish them in the oven.
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  Step 9
  Add the butter and oil to an ovenproof sauté pan, over medium-high heat.
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  Step 10
  When the foaming subsides, add the mushrooms.
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  Step 11
  Allow them to cook without moving until brown, about 2 to 3 minutes.
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  Step 12
  Chef’s Note: If you are using larger mushrooms, and have cut them in half, then start cooking them with the cut side down.
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  Step 13
  Chef’s Tip: Don’t crowd the pan. If you have a small sauté pan, you may have to do this in two batches.
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  Step 14
  Flip them, and cook for an additional 30 – 60 seconds.
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  Step 15
  Chef's Note: If you browned the mushrooms in two batches, return the first batch to the sauté pan.
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  Step 16
  Chef’s Note: At this point sprinkle a bit of pepper over the mushrooms.
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  Step 17
  Chef’s Tip: This is a standard French way of cooking mushrooms. You can add any additional spices to this dish that you desire; however, the dish was designed to give you simple, great-tasting mushrooms, without all the extras.
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  Step 18
  Add the beef stock, and give the mushrooms a toss.
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  Step 19
  Place in the preheated oven, and allow them to roast until tender, about 5 minutes.
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  Step 20
  PLATE/PRESENT
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  Step 21
  Remove from the oven, place into a serving dish. Enjoy.
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  Step 22
  Keep the faith, and keep cooking.
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