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.
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By Cooking Crys
waxahachie, TX
on August 03, 2011
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This was great - easy, too. Make more than you need - they keep well to add to leftovers later in the week.
By darnjer_10109197
Winter Springs, FL
on March 28, 2008
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The Fungal Saute deserves 4 stars.
The rapid-fire instructions for making clarified butter with hot tap water did not work for me. Next time I follow
Emeril's recipe to clarify butter.
By brooke_4600225
Shorewood`, WI
on January 31, 2008
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For years, I've been sauteing mushrooms over low heat. In fact, I did it that way because of the advice of a certain young, good looking upstart of a Food Network chef who usually knows what he's talking about. Not this time. Alton's deceptively simple high heat method, using clarified butter, produced the absolute best sauted mushrooms I've ever made. My life as a cook has change once again, thanks to Alton Brown!
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