My favorite Anti-Pasta
Not everyone loves mushrooms, and most of us that do generally don’t know the differences between them and how versatile a mushroom can be. Mushrooms can be the main protein on a burger, a late night snack, an amazing side dish or help spice up a marinade. This Tuesday we are going to be making a simple sautéed mushroom using button mushrooms, to use as an anti-pasta snack or to toss in with your favorite proteins.
- Button Mushrooms
- Olive Oil
- Salt & Pepper
- Finley Chopped Shallots
- Place about 3 Tbsp of olive oil in a pre-heated pan on med-high and add your mushrooms to the pan. You should start to hear a loud sizzle as the water starts to leave the mushrooms.
- Add your salt, pepper, garlic, and shallots to the pan, then using a spatula or a spoon, move the mushrooms around the pan to make sure they have an even sear on all sides. Leave the shallots and mushrooms to cook together stirring occasionally to prevent burning.
- After you let the mushrooms set add in the sage leaves discarding the stems. Stir the sage and allow it to flavor your mushroom and onion mixture. If your mushrooms are starting to over sear, turn down the heat just a bit and add a little more olive oil.
- Once the sage, shallots, garlic, and mushrooms have mixed together , add olive oil to the pan until it just covers the mushrooms.
- Let the mushrooms simmer in the oil for about 5-10 min
- Once the mushrooms are done, allow to rest and cool for a few minutes.
- If your in the mood to eat them right away the mushrooms are ready to go. If you really want to appreciate how delicious these mushrooms really can be , allow them to sit in the fridge overnight and develop more complex flavors.