Sauteed Button Mushrooms With Shallots and Thyme:

Button Mushrooms are white very absorbent with a spongy texture that causes the mushrooms to soak up any and all fat in the pan. Along with a high water content which releases into the pan and prevents browning.

This is why you must crank up the heat while cooking, cook a little longer. Get the water out of the Button Mushrooms and then they will brown nicely.

Depending on your type of skillet the cooking time may decrease.

Make sauteed Button Mushrooms with more flavor with these easy steps:

• 1 1/2 pounds of supermarket white Button Mushrooms, cleaned, trimmed, cut in 1/2 if small or quartered if large
• 1 tablespoon vegetable oil or olive oil
• 1 tablespoon unsalted or salted butter
• 1 medium Shallot, minced (about 3 tablespoons)
• 1 tablespoon chopped fresh thyme leaves
• 1/4 cup red wine or dry Marsala
• salt and pepper

1. Heat oil in large skillet over medium high heat until oil is shimmering (hot). Add mushrooms and cook, stirring occasionally. Cook about five minutes until the mushrooms have released their liquid.
2. Increase temperature to high and cook, stirring occasionally until all the liquid has evaporated about 8 minutes.
3. Add butter, reduce heat to medium, and continue to cook stirring once every minute or so until Button Mushrooms are dark brown, approximately 8 minutes longer.
4. Add Shallot and Thyme and cook until tender, about 3 minutes.
5. Add wine and cook until liquid has evaporated, about 2 minutes.
6. Season with Salt and Pepper to taste. Use to top your favorite steak, pork or as a side.

Be creative! Next time add some garlic, your favorite herbs, soy sauce, bread crumbs

Don't be afraid to taste along the way, it's
very important.

Test this recipe out on your family with a trial run first. The second time you will have the knowledge and it will be very easy so you can show off at your next dinner party!

What is a Shallot?

• aggregate bulb of the multiplier onion
• type of onion plant producing small clustered mild-flavored bulbs used as seasoning
• has a light onion taste with a hint of garlic