A steakhouse standby, sauteed mushrooms. Earthy, tons of umami, a bit of acid to bring it in balance, the perfect side for steak.
| Mise en Place | |||
|---|---|---|---|
| PRODUCE | STAPLES | ||
| 2 lb | mixed mushrooms, sliced | 5 tbs | butter |
| 1 small | yellow onion, sliced | kosher salt | |
| 1 tbs | thyme, minced fine | black pepper | |
| 2 cloves | garlic, minced | 1/4 cup | dry white wine |
| Equipment | |
|---|---|
| 1 | skillet, med low |
| Directions | |
|---|---|
| Step | Action |
| 1 | melt butter and carmelize onions with a pinch of salt, 25-40 minutes |
| 2 | add garlic, cook 2 minutes |
| 3 | add mushrooms, thyme, salt, pepper and cook till tender, 10-15 minutes |
| 4 | add wine, increase heat to high and bring to a boil |
| 5 | kill heat, stir, taste and adjust seasoning |
| 6 | serve with steaks |