Side Dish Essentials Sautéedoven Baked Mushrooms Recipes

THE BEST SAUTéED MUSHROOMS RECIPE

Steps:

• Preheat a 12-inch cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel and, if you like (and your mushrooms are whole), rinse under running water and spin dry. Remove stems from shiitakes and oyster mushrooms and trim a slice of the stem end off the baby bellas. Slice baby bellas and shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.
• Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.

SIDE DISH ESSENTIALS: SAUTéED/OVEN-BAKED MUSHROOMS

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The cremini mushroom, in terms of maturity is between a white button mushroom, and a more mature portobello. You can sometimes find them under the name: baby bella, or baby portobello. Although they taste similar to the white button variety, they are browner, have a firmer texture, and a deeper flavor. They are great for soups and/or stews because they tend to hold up better in liquids; in addition, they are excellent for sautéing and baking (which is what we're going to do with them).
• 3. Chef's Tip: This is an easy dish to prepare, but if prepared incorrectly, it can turn into a salty nightmare. Make sure the butter you are using is the unsalted variety, and make sure you are using good beef stock... not broth. Most canned or boxed stocks are way too salty. If you can't use fresh beef stock, or if you can't get a low sodium beef stock, then just use some water.
• 4. Gather your Ingredients (mise en place)
• 5. Clean the mushrooms, but retain the stems.
• 6. Chef's Note: If you can't find baby cremini mushrooms, you can always use the larger variety, and slice them in half.
• 7. Place a rack in the middle position, and preheat the oven to 450f (230c).
• 8. Chef's Note: We are going to start these mushrooms out in an ovenproof skillet on the stove, and then finish them in the oven.
• 9. Add the butter and oil to an ovenproof sauté pan, over medium-high heat.
• 10. When the foaming subsides, add the mushrooms.
• 11. Allow them to cook without moving until brown, about 2 to 3 minutes.
• 12. Chef's Note: If you are using larger mushrooms, and have cut them in half, then start cooking them with the cut side down.
• 13. Chef's Tip: Don't crowd the pan. If you have a small sauté pan, you may have to do this in two batches.
• 14. Flip them, and cook for an additional 30 - 60 seconds.
• 15. Chef's Note: If you browned the mushrooms in two batches, return the first batch to the sauté pan.
• 16. Chef's Note: At this point sprinkle a bit of pepper over the mushrooms.
• 17. Chef's Tip: This is a standard French way of cooking mushrooms. You can add any additional spices to this dish that you desire; however, the dish was designed to give you simple, great-tasting mushrooms, without all the extras.
• 18. Add the beef stock, and give the mushrooms a toss.
• 19. Place in the preheated oven, and allow them to roast until tender, about 5 minutes.
• 20. PLATE/PRESENT
• 21. Remove from the oven, place into a serving dish. Enjoy.
• 22. Keep the faith, and keep cooking.