My Favorite Simple Sautéed Shrooms

Step 1 -

Heat pan to medium-high and add enough oil to coat the bottom. You want the oil nice and hot, shimmering, just about to start smoking. The temperature will drop as soon as you add the mushrooms.

Step 2 -

Add mushrooms in an even layer in the pan and do not stir for 2 minutes to get a nice brown color on one side.

Step 3 -

After they have browned for a couple of minutes, reduce the heat to medium, and continue to cook for the next 4 minutes, stirring occasionally.

Step 4 -

Add the garlic, shallots and a pinch of salt, and continue to stir constantly, as garlic burns fast. Keep the wine close by — it will stop the browning when you are ready! Depending on how hot your pan is, the time you put garlic into adding the wine could be a minute or two.

Step 5 -

When you see the garlic begin to brown add the wine. Be careful, as it will steam up and can occasionally flare due to the alcohol content. This is nothing to worry about, just don’t put your face over the pan.

Step 6 -

Continue to cook until the wine is almost completely evaporated and has “reduced” to a thickened, syrupy consistency — a couple of minutes.

Step 7 -

Turn off the heat and add the butter one piece at a time and continue to stir. The butter will melt into the reduced wine creating an emulsified and delicious sauce.

Step 8 -

Taste and add salt and pepper accordingly.

Step 9 -

Add a sprinkle of chopped parsley to give a pop of green and freshness.

Step 10 -

Serve immediately