Like the kind of mushrooms you might enjoy in a steakhouse restaurant, try these as a side for roast chicken, steak, burgers or alone over brown rice for a vegetarian meal. If you double, use a larger pan or plan to cook them a little longer as more mushrooms give off more moisture.
8ouncessmall to medium sized fresh white mushrooms226 grams
1/2cupthinly sliced shallot1 medium or about 2 ounces
Pre-heat oven to 425° (218 C°). Trim the stems off the mushrooms. If they are dirty, rinse them quickly under a slow stream of cold water while rubbing a few mushrooms at a time in your hands. Lay mushrooms on paper towels to dry. Quarter larger mushroom or halve small ones with a paring knife.
Warm up a 10″ (25 cm) cast iron skillet over medium heat. Add butter and melt until bubbly, about 1 minute. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer. Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Sprinkle with a little salt, pepper. Stir in the vinegar.
Place the pan into the oven and roast mushrooms for about 7 minutes. A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.
Recipe from Chef Sally Cameron of AFoodCentricLife.com