Sautéed Mushrooms Approximate cooking time: 20-30 minutes
Don and I used to eat at a restaurant that served these delicious mushrooms. It took some time to figure out just how they did it, but thanks to my husband’s excellent palate we were able to get close and add a couple of things that we enjoy.
1 pound mushrooms, sliced
4 tablespoons butter
4 tablespoons margarine
1/4 cup chopped onion
2 teaspoons beef base
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup red burgundy wine (I like to use Red Cooking Wine)
Lemon juice; optional to taste
1 tsp. Sour cream; optional (this will give it a creamy consistency and a thicker sauce)
Wash mushrooms in hot water. Dry and slice mushrooms if necessary.
Melt together the butter and margarine. Stir in beef base, onion, garlic powder, and black pepper. Add mushrooms, cover and simmer mushrooms in butter mixture until soft, about 15 minutes.
Add red burgundy wine and let reduce by ½, uncovered for about 10-15 minutes. (If you are not using wine, uncover mushrooms and let reduce by ½.)
Remove from heat and add sour cream and lemon juice if desired. Serve over steak, meatloaf or just serve as a side with your favorite meal.
Inner Chef Notes:
1. You may completely omit the red wine. The mushrooms taste amazing with or without.
2. If you have never used beef base before it is sold right next to soups, stocks, and bouillon in the grocery store. Bouillon is concentrated paste that is ideal for making soups, gravies, and anytime you need a boost of flavor. Au Jus base creates the best taste for this dish.
3. I use Clarified butter only and it gives a taste like no other!
4. It is cheaper to buy whole mushrooms and slice them yourself.