Thursday, September 4, 2008

A trio of sauteed mushrooms

I love mushrooms. Strange, however, that as a kid I would try to avoid eating mushrooms at all costs. I'd pick them out the sauce and throw them outside when my parents weren't looking, I'd scrape them from my plate into a napkin and hide them in the pocket of my pants only to dispose of them later. I'd even hide the mushrooms before my parents had even started cooking them. But, all of a sudden, I started appreciating the viled mushroom. Some years later I began to discover more varieties of mushrooms. And now I can justly call myself a true mushroom lover. Shitake mushrooms, enokis, fresh forest mushrooms, funghy porcini, ... The other day a Chinese friend of mine made a dish with mushrooms which can only be found in her region in China...gorgeous! All these types are grand prize winners, however my post will feature a type of mushroom which is sometimes looked upon as being too ordinary for some of today's high culinary artists... the plain white Parisian champignon or white button mushroom. I'll be showing three ways in which you can thoroughly enjoy these babies as a side dish (to be honest I could even eat them as a main dish!). So, without further adieu, three sumptuous recipes for making quick sautéed button mushrooms.

Numéro Un: Baby button mushrooms with soy sauce

What do you need for two people?

One basket of button mushrooms (I think it's about 250 grams) or if you're lazy/in a hurry, you could even use the canned ones for this.

light brown soy sauce

pepper & salt

olive oil


1. Pour some good quality olive oil in a frying pan.

2. Clean your mushrooms, you don't have to slice them if they're still baby mushrooms; just trim the stalks.

3. Once the olive is hot, add the mushrooms. Sautée them; don't fry them! Keep them moving around in the frying pan and only cook them on a medium to low setting.

4. Add the soy sauce to the mushrooms.

5. Add the salt and pepper (I personally like to add a good amount of freshly ground black pepper).

6. Keep on sautéeing them until they're cooked. Serve and Savor!
These mushrooms go very well with grilled chicken, makes for a very light and tasty meal!

Numéro Deux: Garlic Mushrooms

What do yo need for two people?

A basket of button mushrooms
2 cloves of garlic

1 tablespoon of butter (or margarine)

olive oil

freshly ground black pepper

light brown soy sauce


1. Melt the butter in a frying pan and add the olive oil. Once the butter/oil is hot, add the garlic. Briefly sautée the garlic.

2. Add the sliced mushrooms. Stir them into the butter-oil mix, and let absorb the goodness.

3. Drizzle the soy sauce over the mushrooms so that all are nicely coated with it.

4. Add the black peppper. If you want, you could also add some garlic powder at this point.

5. Cook for another ten minutes on a low to medium fire and then serve.

These are great with steak, or as a sidedish to just about anything.

Numéro Trois: Sauteed mushrooms with lemon and parsley

What do you need for two people?

a basket of mushrooms
1 tablespoon of butter
olive oil
fresh, chopped parsley (optionally also chopped chives)
1/2 lemon
black pepper

1. Put about three tablespoons (or more, depending on the amount of mushrooms) of olive oil in a frying pan, along with the butter. Melt the butter and mix it in with the olive oil.

2. Slice the mushrooms. Add them to the butter-oil mix. Stir them well, so that they're all coated with the oil and butter.

3. Squeeze the half lemon, and add the juice to the mushrooms. Stir well.

4. Add the freshly ground black pepper and salt. Stir well.

5. Add the freshly chopped parsley (and chives if you wish)

6. Softly cook the mushrooms for another 7 minutes or so, until they're light brown.

Serve and enjoy!

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