How to Make Sauteed Button Mushrooms & Shallots

Button mushrooms are among the most commonly consumed mushrooms.

Sauteed mushrooms and shallots are the basis of many sauces in French and British cuisine. They are typically added to meat dishes, pasta dishes and stews, such as beef bourguignon and meat casseroles. Use in creamy sauces to accompany meat, and less commonly, fish. Due to their small size, button mushrooms have the benefit of cooking quickly compared to larger mushrooms.

Things You'll Need

• Olive oil or butter
• Herbs
• Frying pan
• Wooden spoon

Instructions

1. Wipe the dirt off the mushrooms with a paper towel. This method is better than rinsing with water because mushrooms are highly absorbent and they have a tendency to release liquid while frying.

2. Pour 1 tbsp. of olive oil into the frying pan and fry over a medium heat for one minute, or use a nob of butter. Chop the shallots and add to the pan.

3. Slice the mushrooms in the meantime and add to the pan.

4. Add thyme, salt, pepper and other herbs as desired and stir thoroughly.

5. Add cream or milk if making a white sauce. Sprinkle flour in and stir to thicken. You can make a cheesy sauce for a steak or veal cutlet by crumbling blue cheese and stirring until it dissolves into the sauce.

6. Remove from heat when the shallots are transparent and mushrooms feel tender when prodded with a fork.

Tips & Warnings

• Garlic, parsley and lemon juice are great pairings for sauteed mushrooms.

• Creamy sauces can benefit from the addition of a dry white wine.

• If you're cooking pasta, cook this separately and add to the frying pan with the button mushrooms and shallots during frying. Cook together and stir well for five minutes for the pasta to absorb the flavors in the pan.

References

• Food: Sauteed Mushrooms With Shallots and Thyme; 2007
• Food Network: Michael's Best Button Mushrooms; Michael Chiarello