Michaels Best Button Mushrooms Food

MICHAEL'S BEST BUTTON MUSHROOMS

Michael's Best Button Mushrooms image

I saw this on Foodtv yesterday and I can't wait to try it. Mushrooms are glazed with a garlic white wine lemon sauce with a little thyme added. Small white button mushrooms were used and left whole for a beautiful presentation. Great for a dinner party. Recipe courtesy of Michael Chiarello.

Provided by Marie

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons extra virgin olive oil
1 1/2 lbs whole button mushrooms, wiped clean
3 tablespoons butter
gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped fresh parsley leaves

Steps:

In a large skillet, heat the oil over high heat and add the mushrooms.
Do not move the mushrooms until they have carmelized on the bottom.
When bottoms are carmelized, toss them and continue to cook for about 5 minutes.
Add butter; cook and toss for 5 minutes until browned.
Season with salt and add the garlic.
Saute another 2 minutes and add the thyme and lemon juice.
Cook to evaporate the liquid.
Add wine and reduce until mushrooms are glazed with the sauce.
Toss in parsley and serve immediately.

Nutrition Facts : Calories 323, Fat 29.5, SaturatedFat 8.4, Cholesterol 22.9, Sodium 72.7, Carbohydrate 7.8, Fiber 1.9, Sugar 3.3, Protein 5.6

HONGOS EN ESCABECHE; MUSHROOMS SAUTEED WITH VINEGAR

Hongos En Escabeche; Mushrooms Sauteed With Vinegar image

From herbivoracious.com . There is a nice contrast between the browned, flavorful crust and the juicy interior. Use small button or cremini mushrooms, or cut larger ones into halves or quarters. These mildly-vinegared mushrooms are versatile and easy. If you serve them with a Mexican meal garnish them with cilantro, but you could just as easily use parsley and include them on a Spanish tapas spread. Change to a red wine vinegar or (a smaller amount) of aged balsamic for an Italian meal.

Provided by zeldaz51

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 tablespoon olive oil, plus more (to garnish)
4 garlic cloves, thinly sliced
1 lb small mushroom
1/2 teaspoon kosher salt
3 tablespoons sherry wine vinegar
1 bunch cilantro leaf

Steps:

Put the olive oil in a medium skillet over medium-high heat. When it is shimmering, add the garlic and saute for 20 seconds. Add the mushrooms and salt, and saute until browned in spots and cooked through, but still retaining their shape.
Add the vinegar and toss through; continue cooking until absorbed. Taste and adjust seasoning. Turn off the heat, allow to cool slightly, and garnish with the cilantro and an additional drizzle of olive oil. Serve warm.

Nutrition Facts : Calories 66.1, Fat 3.9, SaturatedFat 0.5, Sodium 220.9, Carbohydrate 7, Fiber 2.6, Sugar 2.7, Protein 2.6

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