One of my favorite side dishes in the world is sautéed mushrooms. I love mushrooms in general, but there is just something that happens to a mushroom when it’s sautéed perfectly that sets off a flavor explosion in your mouth. Sautéing mushrooms is easy, but there is an art to it, not all sautés are created equally. The key to a good mushroom sauté is to let the mushrooms brown. Browning is an result of the Maillard reaction, and that reaction is where flavor lives.
10 ounces of sliced mushrooms (I used crimini and oyster)
2 large cloves of garlic
1 tablespoons of olive oil
1 tablespoon of butter
1/2 tea spoon of soy sauce
2 tablespoons of fresh parsley finely minced
Sea salt to taste
Directions: add the olive oil and garlic to a sauté and let cook for 10-20 seconds or until you can smell the garlic:
Add in the sliced mushrooms and season with sea salt:
The mushrooms will begin to release water, toss and allow them to cook for 5-7 minutes. The water should begin to evaporate. Add in the tab of butter and toss the mushrooms:
Cook for another 3-4 minutes without tossing, to allow the mushrooms to brown, add in soy sauce and toss, until the soy evaporates, about 1 minute:
Transfer the mushrooms to a dish, sprinkle the parsley on top and enjoy!