Sautéed Mushrooms
A combination of flavorful cremini and meaty shiitake mushrooms sautéed in butter and white wine makes a decadent side dish. Deeply browned and ultra-savory sautéed mushrooms make a great side dish, but the mushrooms can quickly turn from silky and rich to rubbery and greasy.
Ingredients
Unsalted Butter2 tbsp, unsalted butter, divided
(57g)Shallots, raw1 small shallot, sliced thin
(30g)Whole cremini mushrooms8 ounces cremini or white mushrooms, trimmed and halved if small or quartered if large
(227g)SHIITAKE MUSHROOMS4 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
(113g)Fine Sea Saltto taste
(0g)Course ground black pepperto taste
(0g)Thyme, fresh¾ teaspoon minced fresh thyme or ⅛ teaspoon dried
(1g)GARLIC1 small garlic clove, minced
(5g)dry white wine2 tbsp, ½ tablespoons dry white wine
(74g)