Come saltare i funghi: ricetta dei funghi saltati

Ingredienti

• 2 TBS Olive Oil
• 1 pound Assorted Mushrooms (– cleaned & halved or quartered depending on size (SEE NOTES))
• to taste Kosher Salt and Freshly Ground Black Pepper
• 2 TBS Unsalted Butter
• 1 medium Shallot (– finely diced)
• 2 cloves Garlic (– roughly chopped)
• 1 1/2 TBS Fresh Thyme (– chopped)
• 1 1/2 TBS Fresh Tarragon OR Parsley (– chopped)
• 1-3 tsp Truffle Oil (- to taste (Optional))

Preparazione

1. 1

   Cook Mushrooms Undisturbed: Place a large skillet over medium high heat and add the olive oil, swirling to coat the pan. When the oil is hot and shimmering, add the mushrooms in a single layer, taking care to not overcrowd the pan. (SEE NOTES) Cook the mushrooms, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and start to release their liquid.

2. 2

   Stir Mushrooms and Continue to Saute: Stir the Mushrooms and Continue to Saute: Use a wooden spoon and give the mushrooms a good stir. Then, continue to let the mushrooms saute, stirring occasionally, until the mushrooms are crisp and caramelized but still moist, about 4 additional minutes.

3. 3

   Season and Flavor Mushrooms: Once the moisture has released from the mushrooms and the liquid is completely cooked off, reduce the heat to medium. Then season the mushrooms with salt and pepper to taste (be generous). Next, add the butter, shallots, and garlic to the skillet. Sauté, stirring occasionally, until the garlic is fragrant and the mushrooms have absorbed the butter, about 4 minutes.

4. 4

   Serve Sauteed Mushrooms: Add Fresh Herbs, Adjust to Taste: RRemove the sauteed mushrooms from the stovetop. Then, add the fresh herbs to the pan and stir to combine. Drizzle with truffle oil, if using. Taste the cooked mushrooms and adjust to taste with more salt, pepper, butter, and/or herbs as needed.

5. 5

   Serve Sauteed Mushrooms: Enjoy sautéed mushrooms immediately.