Ingredients
- 1/8 cup vegetable oil
- 1 teaspoon chopped garlic
- 1 cup sliced white onion
- 1 cup sliced button mushrooms
- 1 cup sliced shiitake mushrooms
- 1 cup cleaned and sliced portobello mushrooms
- 1 tablespoon butter
- 1 tablespoon chopped thyme leaves
- Salt and freshly ground black pepper
Directions
Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately.
Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.
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By tranky
on July 25, 2012
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First of all I would like to say that Chef Robert Irvine is truly a professional, awesome chef, powerful, and opinionated......which is a great thing. I made chef Irvines sauteed mushroom recipe and served it with a pasta and red sauce. They were excellent married with the butter and thyme.....They are so versatile........you could use them anywhere! Love a good dish.
Thanks Robert!
Mark Trankina
By twobearcook
florida
on May 13, 2012
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Had a few mush rooms in the fridge that needed cooking but not enough for a complete dish so I added a red bell pepper, a single green onion, and a whole sliced onion, which I caramelized early and put in the fridge adding back to the dish later when cooking the peppers and mushrooms later. This recipe called for too much oil so I had to drain off after cooking. Very good, and will make again. High 4 rating.
By I LUV PASTA
New Jersey
on September 24, 2011
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Superb. I left out the butter and oil and just used cooking spray. Love the combo of thyme and mushrooms. The variety of mushroom was terrific.
I used it as topping on my frozen pizza which REALLY helped to jazz it up. So versatile. This would also be perfect on hamburgers or maybe as a side dish for a nice piece of grilled steak. Or even mixed in with some wild rice.
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