Sauteed Mushrooms

Here’s a nice recipe for shiitake or portobello mushrooms. It’s fairly quick to prepare, and adds a bit of Asian flair to a simple chicken or fish entree.

Before you do anything with the mushrooms, place 1 cup of whole raw cashews in a Pyrex dish in the oven at 400 degrees, uncovered. Make sure that the cashews are in a single layer in the dish.

Wash and dry 2 packages of mushrooms, taking particular care to get the mushrooms very dry with a paper towel. Cut the caps into chunks (three or four chunks per mushroom), and discard the stems. Melt 4 tablespoons of butter in a skillet over very low heat; then add the mushrooms. Make sure there is enough butter in the skillet so that the mushrooms are not touching bare metal. It’s OK to add more butter, but be sure not to add too much, because you don’t want the mushrooms to get greasy. When the butter starts to sizzle, add a splash of tamari. Saute the mushrooms for another minute; then scoop them out of the skillet with a slotted spoon and place them in a serving dish. Using a potholder 🙂 take the cashews out of the oven and add them to the mushrooms in the serving dish. Enjoy!

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