Good Morning Gentle Readers,
Lips that touch white (wine) shall never touch mine. That is the Wine Commonsewer creed. But to properly prepare sauteed mushrooms one could probably put some otherwise ghastly white wine to good use and here's how:
TWC Sauteed Mushrooms
- 1 pound or so of thinly sliced mushrooms
- 1 good size shallot
- cheap (inexpensive, but not Tyrolia) white wine (dry not sweet) Columbia Crest Chardonnay is a nice choice
- 1/8 to 1/4 lb of butter
This recipe works because it uses real ingredients and is prepared fresh. Don't substitute or it won't taste right. You must also remember that cooking is quite intuitive and is often done by the seat of one's pants, if you will. Therefore feel free to increase or decrease ingredients to suit your taste or the number of servings desired. This recipe is quite expandable.
- In a large saute pan pour approximately 1/3 to 1/2 inch of dry white wine.
- Add 1/8 to 1/4 lb of butter
- Turn the burner on just enough to melt the butter.
- Dice the shallots as fine as possible. Add the diced shallots to the butter and wine.
- Turn up the heat and reduce the sauce by half.
- Add the mushrooms and saute to taste. You can do this while you're grilling the steak.
Voila, sauteed mushrooms.
UPDATE: Thanks for your emails. Yes you can use less butter. Yes you can do this without white wine, but you shouldn't. No, do not use garlic powder, onion powder, garlic salt, Lawry's or any other seasoning salt because it won't taste right. Yes, you may use pepper. No, the mushrooms do not need salt.
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