Sautéed Mushrooms with Shallots and Thyme
Serves 4.
From Sean Lawler, “Improving Sautéed Mushrooms,” Cook’s Illustrated, January 2006
- 1 tablespoon vegetable oil
- 1 1/2 pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small
- 1 tablespoon unsalted butter
- 1 medium shallot, minced (about 3 tablespoons)
- 1 tablespoon minced fresh thyme leaves
- 1/4 cup dry Marsala
- Table salt and ground black pepper
1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.
2. Add shallot and thyme and cook until softened, about 3 minutes. Add Marsala and cook until liquid has evaporated, about 2 minutes. Season with salt and pepper to taste.
Sautéed Mushrooms with Garlic, Parmesan, and Bread Crumbs
Serves 4.
Pulse 2 slices white sandwich bread (torn into quarters) in food processor until coarsely ground. Heat 2 tablespoons butter in 12-inch skillet over medium-high heat until foaming. When foaming subsides, add bread crumbs and cook, stirring frequently, until dark brown, about 3 minutes. Transfer crumbs to small bowl and set aside. Using now-empty skillet, follow recipe for Sautéed Mushrooms with Shallots and Thyme through step 1. Add 2 teaspoons minced garlic (instead of shallot, thyme, and Marsala), and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper to taste and transfer to medium bowl. Toss hot mushrooms with 1/2 cup shredded Parmesan until cheese melts. Toss with bread crumbs and 2 tablespoons minced fresh parsley.