Caramelizing mushrooms brings out their rich deep flavor and makes them a wonderful add to sauces or beautiful on top of meats and burgers.
First, never put raw mushrooms under running water, simply use a barely damp cloth or soft brush to clean them. Trim the stems, then slice them about 1/4″ thick.
Heat your saute pan to high and add the canola oil, bringing it to the smoking point before tossing in your garlic and shallot. Quickly stir those for a minute until the shallot softens (keep stirring so the garlic doesn’t burn).
Then quickly add the mushrooms and scallion and toss or stir occasionally until the mushrooms are golden brown. Remove from the heat then add the thyme and butter. Season with salt & pepper to taste.
Recipe Note: There are no photos between prep work and “remove from the heat” for a reason. When oil gets to the smoke point…it’s hot. The garlic shallot saute will happen quickly and you will need your focus on the saute process (not your camera).
- 2 Tbl. canola oil
- 1 garlic clove, minced
- 1 shallot, thin sliced
- 8 oz. button or baby portobello mushrooms, sliced
- 1 scallion, thin sliced
- 2 sprigs fresh thyme, leaves only chopped. About 1 Tbl.
- 1 Tbl. butter
- sea salt & fresh cracked pepper
- Heat skillet to high heat and add oil.
- Allow the oil to come up to temp, then add garlic and shallot stirring quickly for 1-2 minutes until the shallots soften.
- Add the mushrooms and scallions and toss until the mushrooms caramelize and brown.
- Remove from the heat and add the butter and thyme.
- Season with salt & pepper.
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