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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
Mushroom Saute

Source: Everyday Food, October 2009

Ingredients

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

Directions

  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.

Cook's Note

To store, refrigerate, up to 2 days.

Reviews (1)

  • martak1202 19 Jun, 2010

    Yummy recipe! The thyme really added to it, even though I ended up using dried thyme instead of fresh. Didn't think it needed 4 tablespoons of butter. Will use less next time... maybe half.

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