MICHAEL'S BEST BUTTON MUSHROOMS
I saw this on Foodtv yesterday and I can't wait to try it. Mushrooms are glazed with a garlic white wine lemon sauce with a little thyme added. Small white button mushrooms were used and left whole for a beautiful presentation. Great for a dinner party. Recipe courtesy of Michael Chiarello.
Provided by Marie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat and add the mushrooms.
- Do not move the mushrooms until they have carmelized on the bottom.
- When bottoms are carmelized, toss them and continue to cook for about 5 minutes.
- Add butter; cook and toss for 5 minutes until browned.
- Season with salt and add the garlic.
- Saute another 2 minutes and add the thyme and lemon juice.
- Cook to evaporate the liquid.
- Add wine and reduce until mushrooms are glazed with the sauce.
- Toss in parsley and serve immediately.
Nutrition Facts : Calories 323, Fat 29.5, SaturatedFat 8.4, Cholesterol 22.9, Sodium 72.7, Carbohydrate 7.8, Fiber 1.9, Sugar 3.3, Protein 5.6
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- How To Clean Mushrooms: Mushrooms are extremely porous and soak up water like a sponge. This is because they are mostly water; never soak fresh mushrooms. Use a soft mushroom brush and simply brush away any clinging medium rather than washing with water. You may also wipe them with a damp paper towel. There is no need to peel mushrooms.
- When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. NOTE: Do not move or stir the mushrooms until they have caramelized on the bottom, approximately 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.
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