Mushrooms sautéed in butter and wine. So sophisticated, so decadent, so chic! Though impressive, this dish is super-simple. Its rich flavor is a lovely accompaniment to omelets, steaks, and sauces, and I use it to upgrade my everyday meat & veggie bowls.
Browning is the key to maximizing flavor, and the mushroom’s high water content makes this difficult. However, it can be accomplished using low heat, waiting to salt, and allowing elbowroom in the pan. Voila!
8 oz button or cremini mushrooms, sliced
1 tbsp ghee or butter
1/4 c red or white wine
1/4 tsp salt
Melt fat in a large skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, for around 20 minutes or until most of the liquid has evaporated.
Add salt and wine and cook for a couple minutes or until the pan is dry. Then cook 5-10 minutes more, flipping and rearranging every 2 minutes to promote even browning.