Sautéed Mushrooms (v)

Ingredients

• 250 g button mushrooms, quartered
• 1 shallot, diced
• 60 g butter
• 60 ml wine
• Salt, black pepper, and soy sauce, to taste

Directions

1. Finely dice the shallot and following the guidance below, wash, if necessary, and quarter the mushrooms
2. Heat the butter over medium heat and add the shallots with a dash of salt, which will draw out their water
3. Add the mushrooms, turn them to coat in the butter, and season with salt and pepper
4. Sauté the mixture, turning occasionally and add the wine and soy sauce. The liquids will absorb as the mixture cooks, about 5-7 minutes
5. Remove to a serving dish and serve with beef or pork or as an interesting breakfast side dish

Chef's Notes

• Onions, green onions, or leeks will substitute for the shallot
• Portobellos, baby portobellos, and oyster king mushrooms are all good substitutes for button mushrooms
• Red wine is the French standard for this dish, but rice wine substitutes nicely
• Older mushrooms are great for this dish, as they tend to have a stronger flavor
• Traditional guidance is not to wash mushrooms. However, if mushrooms are dirty, they should be washed, but just before they are used. If they are washed in advance, they tend to deteriorate quickly, so wash your mushrooms if they are dirty, just not too far in advance.
• This is vegetarian and can be made vegan with a plant-based alternative for butter