Food Network: The Fungal Saute

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The Fungal Saute
Recipe courtesy of Alton Brown

Ingredients
2 pounds cremini mushrooms, 1/4-inch sliced
2 tablespoons clarified butter
Kosher salt and cracked black pepper
1 tablespoon minced shallots
1 1/2 ounces cognac
2 teaspoons fresh chopped chives

Directions
In a 10-inch heavy saute pan, heat 1 ounce of
clarified butter over high heat. Add sliced mushrooms one handful at a time to
saute pan. As mushrooms begin to develop rich, brown color, push them to the

outside of the saute pan. Turn the mushrooms over as they begin to color. When
pan becomes dry, add remaining clarified butter to the pan. Add another handful
of mushrooms to the pan and continue until all mushrooms have been added. Season
with salt and pepper after the last addition to the pan has been made.

Make a hole in the middle of the pan and add the shallots. Deglaze pan with
cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning
with salt and pepper.