Here is a simple recipe from Emeril that takes sautÃ©ed mushrooms to the next level. With the addition of shallots and garlic, this is a winner to top a good steak. In this case, I was using New York strip.
The steak was cooked on the BBQ (charcoal naturally), and when I flipped the steaks, I ran into the house and started the mushrooms. As the steaks were resting (4 minutes), the mushrooms finished up just in time.
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped garlic
1¼ pounds mixed mushrooms (oyster, shiitake, button and portobello). I used portobellos and buttons. Wash clean, remove stems, and halved.
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic, stirring until fragrant, about 1 minute.
Add the mushrooms, salt, and pepper. Cook and stir until the mushrooms are tender and have released their liquid, 5 to 6 minutes.
Add the butter and cook, stir, for 1 minute.
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