Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too. Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat. Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown). Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you’ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper. Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
Time 25m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Melt butter and truffle oil over medium heat in a large skillet or work. Add garlic and saute for 2 minutes. Add mushrooms and saute until mushrooms have cooked down significantly. Remove from heat, spoon onto one large platter or two plates and drizzle cream over mushrooms. Then, drizzle truffle oil over mushrooms. Sprinkle salt, pepper, mint and fresh parsley over mushrooms and serve.
Time 20m Yield 4 to 6 servings Number Of Ingredients 4 Steps:
Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.;
Time 17m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Clean and thin slice mushrooms; set aside. In a heavy fry pan on medium heat, melt butter and oil and saute garlic and onion for 2 minutes. Stir in mushrooms, parsley, salt& pepper. Cover and cook until the mushrooms have wilted down and released their liquid, approximately 10 minutes. Uncover to reduce liquid by 1/2 to intensify flavors. Add heavy cream and cook till slightly thickened. Adjust seasoning to taste. Remove from heat. This can be prepared ahead of time and reheated without losing the freshness. This dish freezes well too.
More about “louis xiv luxurious sauteed mushrooms recipes”
Time 18m Number Of Ingredients 5 Steps:
Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water. Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.
