I love mushrooms so much it’s hard for me to believe they aren’t on the list of “only on special occasions” foods. In fact, I sauté and serve them quite regularly, using some version of olive oil, butter, rosemary, thyme, red wine, white wine—whatever I happen to have around.
You might think a sautéed mushroom is a sautéed mushroom, but I’m here to tell you, not so fast. The best I’ve ever eaten were served at Sam Snead’s at The Greenbrier Resort in White Sulphur Springs, West Virginia on a glorious family vacation several years ago. I coaxed my sister-in-law, Colette, into splitting an order with me, and that splitting raised the bar. I crossed my fingers that they not disappoint. OMG, as they say. Outrageously good. And the search was on for the Ultimate Sauteed Mushroom Recipe.
It took five years, but I do believe I have found it. I share it here because I am so surprised to find it is less a recipe and more a method. Here goes, courtesy of Food Everyday.
2 T butter
1 T olive oil
1 small shallot, minced
1.5 lbs small white mushrooms, halved
coarse salt and fresh ground pepper
1 tsp minced fresh thyme
1/4 cup dry red or white win
In a skillet over medium-low heat, melt butter with the oil. Add the shallot; cook, stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered,until the mushrooms release their liquid, 5-6 minutes.
Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3-5 minutes. Add the thyme and wine. Cook until the skilled is almost dry, 1 minute.