Sautéed Mushrooms, you’re going to need this for (something)
This is the recipe used for savory pie but is also an easy side dish.
In my local market there no fewer than 20 different types of mushroom at any time. I combinations of mushrooms, chop them, and cook them together. You’ll need to work with what’s in your markets, but shitake, button mushrooms, portablello are generally easy to find, I hear, so you may want to start with those. When adding to Savory Pie, tarts, or turnovers avoid Enoki mushrooms as they are strings when cooked, but they are delicious as a side.
- 1 – 2 cups chopped or sliced mushrooms
- 1 – 3 cloves garlic, thinly sliced or chopped
- 1 – 2 slices of bacon or 1 tablespoon flavorless oil
- 1 or 2 tablespoons thinly sliced leeks, brown onion, shallot
- cream or cream fraiche to taste
- salt to taste
- pinch of one: rosemary, tarragon, sage, thyme
Method: Either cook the bacon until the fat is released and the bacon crispy and remove, or add the oil to the pan and turn your burner to high. Add the garlic plus leek, onion, shallot and just before it starts to brown add the mushrooms. The mushrooms will absorb the fat and the pan will become dry, lower the heat and keep them moving with the spatula. They will release their liquid. Add the herbs, evaporate the liquid and transfer to a bowl. Add the cream or cream fraise and the salt and pepper. Taste to correct seasonings. Cool for the pie or serve.