Sauteed Portabella and Cremini Mushrooms
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Ingredients:
- 1 1/2 pounds portabella mushrooms
- 1 1/2 pounds cremini mushrooms
- 3 shallots
- 1/2 cup unsalted butter
- 4 scallions
- 1/2 cup soy sauce
- 5 teaspoons sugar
- Salt and pepper to taste
Instructions:
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Prepare Mushrooms:
- Halve the portabella mushrooms and slice both portabellas and creminis into 1/4-inch slices.
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Saute Shallots with Portabellas:
- Chop half of the shallots and cook them in half of the butter over moderate heat for about 1 minute.
- Add the portabella mushrooms, season with salt and pepper to taste, and cook, stirring occasionally, until the liquid released by the mushrooms evaporates, about 15 minutes.
- Transfer the cooked mushrooms to a bowl, cover to keep warm.
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Cook Cremini Mushrooms:
- Cook the remaining shallots in the remaining butter, then add the cremini mushrooms.
- Season with salt and pepper and cook, stirring occasionally, until the liquid released by the mushrooms evaporates, about 10 minutes.
- Combine both types of mushrooms and keep warm.
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Prepare Scallions and Sauce:
- Slice the scallions diagonally into thin slices.
- In a bowl, whisk together vinegar, soy sauce, and sugar until well combined.
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Final Steps:
- Heat the mixed mushrooms over moderately high heat.
- Add the vinegar mixture to the mushrooms and bring to a boil.
- Boil the mixture for about 3 minutes, or until the liquid reduces slightly.
- Stir in the sliced scallions and cook for an additional minute.
Serve the Sauteed Portabella and Cremini Mushrooms warm as a delicious side dish or a flavorful vegetarian main course. Enjoy the rich umami flavors and tender textures of this hearty mushroom dish!
