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Recipe Monday: Sauteed Mushrooms

September 24, 2012

I have a love of mushrooms. Although, I admit, I have a love of button mushrooms. Those white, ho-hum grocery store mushroom that has been shoved to the side in favor of designer mushrooms. But, for me, the mild flavor of the button mushroom can be gussied up in so many ways, and I can’t help but love them. One of my favorite snacks (or a side dish, if you don’t want to eat mushrooms all on their own) is sauteed mushrooms. Amazing. Delicious. Pretty quick, too.

1lb button mushrooms, stemmed and halved
4TBSP butter
1 garlic clove, minced
1 shallow, minced
1/4C flat leaf parsley, chopped
2 chicken bullion cubes
1/4C cream
salt and pepper to taste

Melt the butter in a large skillet over medium, and then add in the shallot and garlic. Don’t burn the garlic or brown the shallot. Simply sweat them a little to release some of the flavor into the butter. Tumble in your mushrooms and saute the mushrooms until you get some color on them. The color is flavor. Once the mushrooms are browned, add your bullion cubes, salt, and pepper. Be careful with the salt. Bullion cubes are salty, so add your cubes, cook for a minute, and then taste a mushroom to decide if you need more salt.

Add in half your parsley and all the cream. Cook until the cream is a thick coating on the mushrooms, and then add the rest of the parsley. Serve immediately. These are so decadent and velvety. They’re a perfect quick snack during a busy day.

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