Sautéed Mushrooms

Butter

1 lb fresh mushrooms (white or brown ones will work fine, but my grocery store sometimes offers a 1 lb package of “exotic” mushrooms and includes a little bit of portobello, oyster, shimeji, chanterelle, shiitake, cremini, etc and it’s even more delicious!)

Lemon juice

Soy sauce

  1. Slice mushrooms so all pieces are relatively the same size.
  2. Melt 1/4 cup of butter in a large skillet. Add mushrooms, 1 Tbsp of lemon juice,and 1 Tbsp of soy sauce. Saute for 6-8 minutes.

Sautéing is a great way to prepare mushrooms because it concentrates and accentuates the flavor. Make sure pan and butter are hot, but don’t burn it. And use a large skillet to avoid overcrowding the mushrooms. They exude a lot of moisture as they cook so if there are too many in the skillet they will steam rather than sauté. Plus, you need to be able to stir them around in the pan to avoid steaming AND burning. 

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