Sauteed Mushrooms – a delicious recipe with mushrooms, butter, shallot, kosher salt, cognac, chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat 1 oz of fat in a large heavy bottom saute pan over high heat.
2
A cast-iron skillet works the best.
3
Add a handful of sliced mushrooms and stir until just beginning to brown.
4
Push these mushrooms out to the sides of the pan.
5
If the pan is dry add additional fat and add a second handful to the center of the pan, careful not to overcrowd the center.
6
Continue until all mushrooms are browning in the pan, add chopped shallot and sprinkle with kosher salt.
7
Once shallot has softened and mushrooms are done, reduce the heat to medium and deglaze the pan by adding cognac and stirring to coat the mushrooms.
8
Add some fresh ground pepper and stir in the chopped chives.
9
Serve immediately over steaks or other dishes.
241
kcal
Calories
21
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups evenly sliced mushrooms, 3 ounces clarified butter or 3 ounces olive oil or 3 ounces bacon drippings, 1 tablespoon minced shallot, kosher salt, and more.
Yes, Sauteed Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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