Sauteed Mushrooms, Again
My foolproof method for making perfectly cooked and beautifully brown mushrooms every time. Adding water into the mix causes the air pockets in the mushrooms to break down, resulting in floppier and denser slices. Yes, I realize that sounds like a contradiction but it isn’t.These sautéd mushrooms are delicious all on their own, but also form the backbone of other dishes, especially those of the meatless variety. This recipe first appeared in Season 2 of Good Eats: Reloaded.
Ingrédients
- 1 pound button or cremini mushrooms, sliced
- 1/3 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley or other fresh herb of your choice, such as tarragon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Préparation
- 1
Heat an 11-inch, high-sided sauté pan over high heat for 45 seconds. Add the mushrooms and water and cook until the mushrooms collapse, 2 to 4 minutes, then add the butter. Cook, stirring occasionally, until browned, 7 to 10 minutes. Remove from the heat and stir in the parsley, salt, and pepper. Transfer to a bowl and serve.
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