Sautéed Mushrooms Three Ways
Three variations on sautéed mushrooms: simple sautéed mushrooms, Mushrooms à la Sabine with brown sauce and cheese, and Mushrooms à l’Algonquin with oysters and sauce.
Ingredients
- 1 pound Mushrooms (Cremini, white button, or your favorite variety)
- 6 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Onion juice (Optional)
- 0.5 teaspoon Salt
- 0.125 teaspoon Black pepper
- 1 tablespoon Fresh parsley (Finely chopped)
- 0.25 cup Boiling water (For simple sautéed mushrooms)
- 4 slices Toast (Dry or buttered, for serving)
- 1.33 cups Brown Sauce (For Mushrooms à la Sabine (see instructions))
- 3 tablespoons Grated cheese (Parmesan, Gruyere, or your favorite, for Mushrooms à la Sabine)
- 4 large Oysters (For Mushrooms à l’Algonquin)
- 1 cup Béchamel Sauce (Optional, for Mushrooms à l’Algonquin)
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Instructions
- 1Wash the mushrooms thoroughly. Remove the stems and peel the caps. Break or slice the caps into bite-sized pieces.
- 2Melt 2 tablespoons of butter in a hot skillet or omelet pan over medium-high heat. Dredge the mushrooms with flour, then add them to the pan. Add onion juice (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 3Add finely chopped parsley and boiling water to the pan. Cook for 2 minutes, stirring. Serve immediately on dry toast.
- 4Wash the mushrooms, remove stems, and peel caps. Sprinkle with salt and pepper, dredge with flour, and cook for 3 minutes in a hot frying pan with 2 tablespoons of butter, stirring occasionally.
- 5Add brown sauce to the pan and cook slowly for 5 minutes, stirring occasionally. Sprinkle with grated cheese. As soon as the cheese is melted, remove from heat.
- 6Arrange the mushrooms on pieces of toast and pour the sauce over them. Garnish with parsley.
- 7Wash large selected mushrooms. Remove stems, peel caps, and sauté caps in 2 tablespoons of butter until lightly browned. Place in a small buttered shallow pan, cap side up. Place one oyster on each mushroom cap, sprinkle with salt and pepper, and place a small bit of butter on each oyster.
- 8Cook in a hot oven (400°F/200°C) until oysters are plump, about 10-15 minutes.
- 9Serve with Brown Sauce or Béchamel Sauce.
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