mushrooms sautéed with a splash of red wine

mushrooms 10

The simplest way to cook mushrooms is to slice them and let them hang in a sauté pan along with a little butter and olive oil until they surrender, kinda like the first of many Goldman Sachs board members – into seared, caramelized, succulent heaven! It’s when they turn brown that a whole new layer of flavour is reached – which is why sautéed mushrooms transform everything they come into contact with – burgers, sandwiches, pastas, risottos, pestos, pâtés, sauces – they really can show up anywhere. You’ll wonder why it’s taken you so long to make something so simple that makes such a big difference to so many things you put together every single day.

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1. Get yourself a whack of mushrooms and wipe ’em down.

2. Slice ’em up.

3. Get the butter in a hot pan.

4. Add the sliced mushrooms.

5. add a little salt – it help them release their water.

6. Drizzle a little olive oil and let the heat do the rest.

7. They’re starting to give up their water.

8. Then they’ll begin to brown.

9. You don’t have to but a splash of red wine at this point is a pretty good idea!

10. Wine cookin’ down.

11. Searing has begun.

12. Some serious searing …

13. I told you it was serious.

14. Real serious.

15. Now that’s some seriously seared mushrooms.

mushrooms sautéed with a splash of red wine

yield as much as you want

1. Wipe clean and slice:

as many mushrooms as you want

2. Heat a large skillet over medium-high heat and add:

dollop of butter
a swirl of olive oil
a good sprinkle of salt
splash of red wine, optional

3. Add the sliced mushrooms, be sure to spread them out in an even layer – if you don’t, they will steam rather than brown. Keep the heat medium, keep an eye on them so they don’t burn, and they’re done when they’ve reached a nice golden brown.