Sauteed Mushrooms - FamilyEducation

Sauteed Mushrooms

March 05,2010
Mushrooms--not a huge kid favorite, but perhaps you are lucky and have kids that like mushrooms. I should be so lucky. Despite my love of sauteed mushrooms, my boys are ardent mushroom-haters, so this recipe would be classified as an parents-only recipe in our Sweet Pea family. During our meatless/seafoodless Lenten days, mushrooms have provided a welcome earthy, meaty flavor to some of our meals. I have come up with a really quick way to create a yummy side dish that is SPH and my new favorite. To make these mushrooms really special, two tips: --do not wash the mushrooms. Mushrooms are like big sponges, and if you wash them, they become spongy and sad. Instead, use a very damp cloth to wipe each clean. --if you can marinate these mushrooms early in the day (before you go to work?), they taste even better. Sauteed Mushrooms 1 pound whole mushrooms (cremini are our favorite, but white will do too) 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ teaspoon salt ¼ teaspoon ground pepper ½ teaspoon dried rosemary ½ teaspoon dried thyme In a large bowl, marinate the mushrooms in a marinade made from all the other ingredients. Let marinate at least 30 minutes. In a large skillet over medium high heat, spoon the mushrooms from the marinade into the skillet, being careful to reserve the marinade in the bowl. Saute for 7-8 minutes, stirring regularly. Once the mushrooms begin to brown, deglaze the pan with a bit of the marinade, scraping the bottom of the pan with the spoon to loosen all those good browned bits. Cook for 1-2 more minutes, to allow some of the marinate to evaporate. Remove from heat and serve immediately. Serves 4. SPC