Sauteed Mushrooms

Malzemeler

~16oz sliced mushrooms

1/4 cup water

1/2 teaspoon oil

1 tablespoon butter

Aromatics (minced shallot, rosemary)

Red wine and/or apple cider vinegar

1/2 cup of broth

Yöntemler

Fill a 12-inch nonstick skillet with a little more than a pound of sliced white button mushrooms (enough to yield about four servings) and ¼ cup of water. Turn the heat to high. After 5 minutes and just occasional stirring, that liquid should have evaporated and the mound of mushrooms will be reduced enough to fit in a single layer across the skillet's cooking surface. (Steam cooks the mushrooms quickly, so they collapse and release liquid.)

After the mushroom jus evaporates, add just ½ teaspoon of oil to brown the mushrooms.

Sauté aromatics in 1 tablespoon of butter, deglaze the pan with red wine and/or cider vinegar (don't overdo it), and then simmer the mushrooms in ½ cup of broth until it reduces to a silky, emulsified glaze.