Saturday, September 3, 2011

Sauteed Mushrooms

Yeah, yeah, I know it's been a long time. Let's just say life is a bit crazy right now. But you know what's not crazy? A simple lunch of sauteed mushrooms and brown rice. Yum! I didn't really feel like cooking this morning, but since this dish takes all of 8-10 minutes to cook, its faster than fast food!

Since it's just me in my apartment, this recipe makes one serving. However, you can always make more. Just remember what Julia Child says....don't crowd the mushrooms!!! If you're making this for more than one person, I would go ahead and make two pans or two batches of mushrooms. That way your mushrooms have plenty of room to spread out and get delicious.

Sauteed Mushrooms
Serves 1
  • To start out, pour olive oil into a large skillet (1-2 turns of the pan or approximately 1-2 tablespoons). 
  • Throw in one large clove of minced (chopped) garlic, and turn on the heat to medium-high. 
  • Once you can start to smell the garlic (a minute or so) add 1/2 a container of mushrooms (sliced) to the pan. Don't know how to slice or clean mushrooms? I can help you there...Or if you're lazy like me today, you can buy them pre-sliced.
  • Sauté, gently moving the mushrooms around in the pan. After the first side of the mushrooms start to brown, go ahead and add a few sprigs of rosemary. 
  • Brown the mushrooms until they look like this:

  • Where's the salt and paper you say??? Hold your horses! Salt pulls out the moisture in the mushrooms. So if you want your mushrooms to brown (and not be a mushy, liquid mess) wait to season the mushrooms until after you have browned them.
  • Serve on top of brown rice, and you're set! I actually season my rice with a touch of salt and pepper, but the seasoning on the mushrooms should be enough as well.

Have a great labor day weekend!!

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