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Sunday, January 3, 2010

Mushrooms to Accentuate Any Meal

Sometimes the simplest recipes are the best. Case in point, sauteed mushrooms. I used to hate mushrooms until about 9 years ago when I met my wife and we started cooking together. Since then I've expanded my mushroom repertoire to include shitakes, creminis and portabellos(I love grilled portabellos!). Nutritionally, mushrooms are not a powerhouse for anything. On the other hand, they make a great complement to many meals adding alot of flavor without alot of calories(depending how how you prepare them). Recently I made sauteed mushrooms for a dinner party...they were a hit. Here's the basic recipe:

1 pound sliced mushrooms(any type really)

1 cup minced yellow onion

1/2 tsp kosher salt

freshly ground pepper

1 tbsp fresh thyme chopped

olive oil

a little white wine or cognac(optional)

Heat oil in pan, add onion and cook until soft and translucent. Next add mushrooms, thyme, salt and pepper. Cook on high heat for a few minutes and then try to flip the mushrooms to get both sides slightly browned. Cook a few more minutes(total of about 5-6 minutes). Next add a splash of cognac or white wine and heat for a few seconds. Remove from heat and serve(on toast, with chicken, lean steak, on a cracker, or even by themselves!)

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