As you know, I do love my veggies. The other day, I scored a great sale on shrooms. So, what’s a girl to do, but head home and sauté up a big ol’ batch. These simple mushrooms are great as a side dish or added to other dishes throughout the week. I like shrooms and scrambled eggs or shrooms on toast with a lil light garlic and herb cream cheese. Toss the mushrooms in a soup or salad. Make a frittata or an omelette or serve them with buttered noodles. This versatile veggie sauté is quick and easy. The method works with almost any veg. Learn the method and sauté your fav veggies in a flash to eat now or to use with dishes later.
Peace & Java
Prep Time: 10 min Cook Time: 10 min Total Time: 10 min Serving Size: 1/2 cup
Servings: 4-6 Difficulty: easy peasy Yield: about 3 cups SP: 1
1 pound mushrooms, any variety, cleaned, sliced or quartered
1 tablespoon olive oil, divided
Non stick coopking spray, optional
1-2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper to taste
1. In a large skillet heat about 1 tsp of the olive oil over medium high heat. Cook the mushrooms in batches using oil or non-stick cooking spray for each batch. Don’t crowd the mushrooms, so they will brown. Place each cooked batch on a plate.
2. Once the last batch is done, add the mushrooms on the plate back to the skillet. Season with salt and pepper to taste. Add theWorcestershire sauce to the pan, combing with the mushrooms. Turn the heat to high, so the Worcestershire sauce bubbles and reduces. Let cook 1-2 minutes. Adjust seasoning and serve. Remember, leftovers are great to use in other dishes.
NOTES, TIPS & TRICKS:
Slice or quarter the mushrooms, depending on how you plan to use them. Use all one type of mushroom or mix the varieties, your choice!
If you’re feeling a lil decadent, add a tablespoon of butter after the mushrooms are done. The mushrooms heat will melt the butter, making a yummy sauciness with the Worcestershire.