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Sautéed Mushrooms

Sauteed Mushrooms

I love love mushrooms. I am a mushroom lover in the family. Kid are not big fans. Sadly, albeit my numerous experiments and attempts to fancy up kid-friendly mushroom dishes a.k.a disguise mushrooms to the point that that the kids won’t notice, my efforts have not paid off so far—the kids still frown upon anything mushroom. Things are a bit different with M. though. He wasn’t a big fan either. Until I converted him. With the help of sautéed mushrooms. But make no mistake—this is not your usual kind of sautéed mushrooms. This recipe, my friends, will convert even a hard-core mushroom hater as it is absolutely beyond delicious and unusual.  In fact, so far this is the best recipe for sautéed mushrooms I have ever tried! It comes from one of my favorite chefs, Michael Chiarello.

So what is so unusual about this recipe? First, it is that when mushrooms are tossed into the heated pan with oil, they  do not release their juice and do not become soggy as I’ve seen in many recipes. The trick? You layer the mushrooms in a single layer in the pan and do not stir until one side is caramelized! In this case, the juices are trapped inside and the mushrooms do not steam. You can go ahead and toss them once the caramelization is complete. No worries, no juice or minimal juice will be released.

Then you toss the mushrooms with garlic, thyme, lemon juice, wine, and parsley, oh my! The delectable flavors will blend and the inviting aroma will ooze. A hard-core mushroom hater, if you have one in the family (maybe not kids yet) will run into the kitchen saying, “Something smells good!” Bingo. He or she is officially a mushroom lover. Enjoy!

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