MUSHROOM SAUTÉ À LA VINCE

MUSHROOM SAUTÉ À LA VINCE

MUSHROOM SAUTÉ À LA VINCE

MUSHROOM SAUTÉ À LA VINCE

MUSHROOM SAUTÉ À LA VINCE

Course Appetizer

Ingredients
  

  • 1 lb. fresh PA mushrooms (any variety—white, baby bellas, shiitakes, oysters
  • 2 Tbsp. unsalted butter
  • 1 pinch garlic salt
  • 1 pinch black pepper, freshly ground
  • ¼ cup chopped fresh parsley
  • 1 Tbsp. grated Parmesan cheese

Instructions
 

  • Rinse the mushrooms and slice into ¼” thick slices.Smaller mushrooms may be quartered, and oystermushrooms should be separated into individual leaves.
  • Heat half the butter in a large skillet over mediumheat. Add the mushrooms and sauté for 2 minutes overmedium-high heat, just until their water evaporates. Forshiitake or oyster mushrooms which have less moisture,add 2 tablespoons of water or chicken stock duringthe sautéing process.
  • . Add the parsley, garlic salt, blackpepper and the remaining butter for the last 30 secondsof sautéing. Off the heat, sprinkle with Parmesan cheeseon top and serve as a side dish or as a topping for steak orpasta.
Keyword MUSHROOM SAUTÉ À LA VINCE, Papreferred
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