Mushroom Sautéed With Shallots (Appetites by Anthony Bourdain)

Because they are so full of moisture, screaming high lear is essential here for getting your mushrooms to brown, and not steam, in the pan, so really preheathe pan before adding them. Use only the small amoun of oil called for here, and do not overload the pan. You are sautéing, not poaching. Do not screw this up with any of these common-but entirely avoidable-mistakes.

Rating: None

Ingredients

• 1 Tbsp Canola Oil, or grapeseed oil
• 1 lb Mushrooms, any variety; thinly sliced
• 4 Shallots, peeled and finely chopped
• Salt
• Black Pepper
• 1 Tbsp Unsalted Butter
• 1/4 cup Parsley, fresh; finely chopped

Preparation steps

1. In a large, heavy-bottom sauté pan, heat the oil over high heat until it shimmers and just begins to smoke. Add the mushrooms and cook over high heat, tossing and stirring frequeny with a wooden spoon or spatula, until the mushrooms become browned at the edges, and fragrant, about 4 minutes. The mushrooms should make a squeaking noise as they move across the pan.
2. Add the shallots and season with salt and pepper. Adding salt will cause the mushrooms to release their juices. Continue to cook over high heat until the juices have been sizzled away. Once the mushrooms are well browned and tender, add the butter, toss well to coat, then add the parsley. Remove from the heat and serve at once.

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