Funghi saltati al burro all’aglio

Ingredienti

• 2 lbs baby portabella and cremini mushrooms (2 lbs total)
• 4 Tbsp butter
• 2 Tbsp olive oil
• 1 medium shallot or 1/4 cup red onion (finely chopped)
• 3 large cloves garlic (minced)
• 1/4 cup red wine or beef stock
• 2 Tbsp teriyaki or soy sauce
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper or red pepper flakes
• 1 sprig fresh thyme, leaves only

Preparazione

1. 1

   Clean mushrooms using a mushroom brush or damp paper towel. Slice 1/4-1/3-inch thick.

2. 2

   In a large heavy bottomed skillet (12 inch) melt 2 Tbsp butter and 1 Tbsp oil over medium-high heat.

3. 3

   Cook mushrooms in a single layer in 2 batches, adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping for 3-5 minutes. Remove to a platter using a slotted spoon.

4. 4

   To the pan add shallot and garlic. Add additional drizzle of oil, if needed. Saute for 1-2 minute until softened and fragrant Add red wine (OR beef stock), teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.

5. 5

   Add mushrooms back to skillet, toss with sauce. Add crushed red pepper flakes, if using.

6. 6

   Garnish with fresh thyme and serve immediately.