SIDE DISH ESSENTIALS: SAUTéED/OVEN-BAKED MUSHROOMS

Side Dish Essentials: Sautéed/Oven-Baked Mushrooms image

This is an extremely easy/peasy recipe to put together, and it can be on the table in under thirty minutes. You can use just about any type of mushroom; however, I think the cremini variety, is perfect for this recipe. You can customize this recipe by adding additional spices, but I think the simple addition of the pepper and...

Provided by Andy Anderson !

Time 20m

Number Of Ingredients 6

Ingredients

PLAN/PURCHASE
1 lb mushrooms, i prefer cremini
2 Tbsp sweet butter, unsalted
2 Tbsp olive oil, extra virgin
black pepper, freshly ground, to taste
3 Tbsp beef stock, not broth

Steps:

1. PREP/PREPARE
2. Chef's Note: The cremini mushroom, in terms of maturity is between a white button mushroom, and a more mature portobello. You can sometimes find them under the name: baby bella, or baby portobello. Although they taste similar to the white button variety, they are browner, have a firmer texture, and a deeper flavor. They are great for soups and/or stews because they tend to hold up better in liquids; in addition, they are excellent for sautéing and baking (which is what we're going to do with them).
3. Chef's Tip: This is an easy dish to prepare, but if prepared incorrectly, it can turn into a salty nightmare. Make sure the butter you are using is the unsalted variety, and make sure you are using good beef stock... not broth. Most canned or boxed stocks are way too salty. If you can't use fresh beef stock, or if you can't get a low sodium beef stock, then just use some water.
4. Gather your Ingredients (mise en place)
5. Clean the mushrooms, but retain the stems.
6. Chef's Note: If you can't find baby cremini mushrooms, you can always use the larger variety, and slice them in half.
7. Place a rack in the middle position, and preheat the oven to 450f (230c).
8. Chef's Note: We are going to start these mushrooms out in an ovenproof skillet on the stove, and then finish them in the oven.
9. Add the butter and oil to an ovenproof sauté pan, over medium-high heat.
10. When the foaming subsides, add the mushrooms.
11. Allow them to cook without moving until brown, about 2 to 3 minutes.
12. Chef's Note: If you are using larger mushrooms, and have cut them in half, then start cooking them with the cut side down.
13. Chef's Tip: Don't crowd the pan. If you have a small sauté pan, you may have to do this in two batches.
14. Flip them, and cook for an additional 30 - 60 seconds.
15. Chef's Note: If you browned the mushrooms in two batches, return the first batch to the sauté pan.
16. Chef's Note: At this point sprinkle a bit of pepper over the mushrooms.
17. Chef's Tip: This is a standard French way of cooking mushrooms. You can add any additional spices to this dish that you desire; however, the dish was designed to give you simple, great-tasting mushrooms, without all the extras.
18. Add the beef stock, and give the mushrooms a toss.
19. Place in the preheated oven, and allow them to roast until tender, about 5 minutes.
20. PLATE/PRESENT
21. Remove from the oven, place into a serving dish. Enjoy.
22. Keep the faith, and keep cooking.