SAUTEED PORTABELLA AND CREMINI MUSHROOMS
Categories Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Fall Shallot Soy Sauce Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Halve portabellas and cut into 1/4-inch-thick slices. Cut cremini into 1/4-inch-thick slices. Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.
- Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.
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Hassan M Umar
[email protected]These mushrooms were so good! I used a mix of cremini and oyster mushrooms and they were both delicious. I will definitely be making this dish again.
Rakesh Munneeram
[email protected]I've made this dish several times now and it's always a winner. The mushrooms are always tender and flavorful.
Nneka Okafor
[email protected]The mushrooms were delicious! I followed the recipe exactly and they turned out perfect. I served them as a side dish and they were a hit.
Iddrisu
[email protected]These sautéed mushrooms were a great addition to my dinner. They were flavorful and easy to make. I will definitely be making them again.
Javonte family Hunt
[email protected]I love this recipe! The mushrooms are always so tender and flavorful. I usually serve them over pasta or rice.
Teri Barfield
[email protected]The recipe was easy to follow and the mushrooms turned out great. I added a little bit of garlic and thyme and they were perfect.
JAMES Taylor
[email protected]These mushrooms were so good! I used a mix of cremini and oyster mushrooms and they were both delicious. I will definitely be making this dish again.
Omait Warraich
[email protected]I've made this dish several times now and it's always a winner. The mushrooms are always tender and flavorful.
Faizullah Mallah
[email protected]The mushrooms were delicious! I followed the recipe exactly and they turned out perfect. I served them over rice and they were a hit.
jihan Ali
[email protected]These sautéed mushrooms were an excellent side dish. They were flavorful and juicy, with a great umami flavor. I would definitely make them again.