Sautéed mushrooms fit perfectly in may contexts, and here is the recipe. Use these mushrooms for omelets or as a topping for any grilled tofu, tempeh, chicken, or fish. Or just pile them on a piece of toast. Divine!
NOTES: For deeper flavor, use a combination of domestic and wild mushrooms (shiitakes, chanterelles, oyster mushrooms, morels) if available. The proportions should be about half domestic and half wild mushrooms.
This stores and reheats well. It should last for about a week in the refrigerator if kept in a tightly covered container. Reheat in the microwave or over very low heat on the stovetop.
The optional butter goes a long way for flavor.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish
Dietary Considerationvegan, vegetarian
Mealbrunch, dinner, lunch
Taste and Texturerich, savory, umami
Type of Dishvegetable
- 1 tablespoon extra virgin olive oil
- About 1 teaspoon unsalted butter (optional)
- 1 cup minced onion
- 4 heaping cups mushrooms (1 pound), sliced or minced
- ½ teaspoon salt (possibly more)
- ½ teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
1). Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. If you like, you can also melt in some butter.
2). Add the onion and sauté for about 8 minutes, or until soft.
3). Stir in the mushrooms, salt, and thyme, and turn up the heat to medium-high. Sauté until the mushrooms are cooked through and their juices evaporate. This should only take a few minutes if the pan is hot and large enough.
4). Toss in the lemon juice, and add black pepper (and possibly more salt) to taste.
5). Serve hot, warm, or at room temperature.
2007 Tante Malka, Inc.