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Mushroom Saute

This savory, herb-scented mushroom mixture can be used in a range of dishes -- spread crostini with fresh goat cheese and top with mushrooms, or spoon them over poached eggs. It also freezes well.

  • Yield: Makes 1 1/2 to 2 cups

Source: Everyday Food, October 2009


  • 4 tablespoons butter
  • 1 shallot, minced
  • Coarse salt and ground pepper
  • 1 1/2 pounds white button mushrooms, coarsely chopped
  • 2 sprigs thyme


  1. In a large skillet, melt butter over medium-high. Add shallot; season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add white button mushrooms, and 2 sprigs thyme; cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper.

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