Basic recipe for sauteed mushrooms

1-2 tablespoon Butter (the real thing)
1-2 tablespoon olive oil
1 pound sliced mushrooms of your choice
½-1 cup chopped onions (optional)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce

In a non-stick fry pan heat the butter and oil over a medium heat. Add mushrooms and onions and saute till the liquid from the mushrooms begins to evaporate. Add the salt, sugar, and soy sauce. Stir thoroughly, and serve.

This is absolutely the best way to taste test a new mushroom. All the other ingredients enhance the flavor of even the strongest flavored mushroom, without overpowering the most mild. Other subtleties should not be overlooked. First, there is no substitute for real butter, no matter how good your imagination is. Second, use of a cast iron skillet, for instance, will destroy the seasoning on the cast iron. Lastly, this process ensures the mushrooms will be thoroughly cooked, as is recommended because of the indigestible content of mushrooms.

For an excellent sauce that can be served over pasta, toast, or whatever your favorite starchy food is, start with the above saute, then add the following.

A white sauce made with;
2 tablespoons butter
2 tablespoons flour
1 cup milk

1/2 cup sour cream
1/4 cup dry sherry
a clove or two of garlic

Heat thru without boiling, and, as the Gabby Gourmet says: "Enjoy"

Recommended cookbooks:
'Joe's Book of Mushroom Cookery' by Jack Czarnecki
'A Cook's book of Mushrooms' by Jack Czarnecki
'Edible Wild Mushrooms of North America, A Field to Kitchen Guide' by David W. Fischer and Alan E. Bessette
'Taming the Wild Mushroom, A Culinary Guide to Market Foraging' by Arleen Rainis Bessette and Alan E. Bessette
'Enjoy! again and again' by Fred Wix, the Gabby Gourmet. This one is not mushroom specific, but Fred loves to cook with mushrooms. His recipes reflect that.

Return to top

 Home