Jim picked up the most beautiful bunch of baby Portabelo Mushrooms on Sunday.
I sauted them for dinner the other night and as I was wiping them off with a towel Jim asked me why I didn’t just wash my mushrooms off under the sink. Of course that gave me an idea to share with you about how I like to prep and cook mushrooms.
Mushrooms are little sponges. So they are great canvases for flavor.
If you wash them off in water they will absorb the water and so when you cook them there is no place for the mushroom to absorb the beautiful oil, butter and yummy salt you add to the pan. Plus, I believe the water makes for a more rubbery texture.
So here is the deal, take a wet paper towel and rub the mushroom to clean off any of the dirt. I also like to trim the stems, they can tend to be dried out and tough.
After you have wiped and trimmed, slice up you shrooms.
In a sautee pan over medium heat add one tablespoon of butter and one tablespoon of olive oil.
When butter has just melted throw in your mushrooms and add a good pinch of kosher salt and a couple grinds of pepper. Now you could add what ever spices or herbs that tickle your fancy as well. I like mine straight up!
Stir to flip and coat your mushrooms with oil and butter.
Have your husband give a taste to make sure you have enough seasoning.
It should take about 7-8 minutes to cook. You can tell when the mushrooms soften and they get richer in color they are done.
Serve on top or beside your favorite steak or chop!