Sautéed Mushrooms Recipe
Recipe by Michael Chiarello
Mushrooms are great foods which add flavor and depth to the simplest of dishes. Steeped on top of roasted vegetables, cooked meats or added to soups are delicious. Wherever you are in the SCD diet you may able to add warming herbs such as thyme, marjoram, or basil. Mushrooms are also known for their immune supportive properties. Try this simple and delightful recipe next time you are cooking in the kitchen.
Ingredients:
6 T extra-virgin olive oil
1 1/2 lbs fresh button mushrooms, halved (Organic if possible)
2 T unsalted butter (or GHEE)
Sea salt, preferably gray salt, and freshly ground pepper
1 T minced garlic
1 1/2 tsp minced fresh thyme
1 1/2 T fresh lemon juice
1/2 cup dry white wine
1 T chopped fresh Italian parlsey
Directions:
-Heat a large skillet over high heat
-Add the olive oil
-When the oil is hot, sprinkle in the mushrooms in a single layer
-DO NOT stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes
-Drain the mushrooms in a sieve and discard the excess oil
-Return the mushrooms to the skillet and add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, 2 to 3 minutes
-Season with salt and pepper and add the garlic. Sauté until the garlic is lightly browned, about 2 minutes
-Add the thyme and lemon juice and cook until the liquid evaporates.
-Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce
-Add the parsley, transfer to a warmed bowl, and serve immediately
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