My first submission to the
Beet 'n Squash You challenge is not particularly complicated or fancy. But mushrooms are an interesting beast in our household. Because my husband does not like them, I tend to use mushrooms either when he's out of town, or when I can use them just for my portion. I had been eating mushrooms with my eggs and greens last week and had a few leftover last weekend, so I decided to fry up a few to scatter over my portion of stew from yesterday's post. It's simple, but shows mushrooms in all their glory.
Sauteed Mushrooms
1-2 tsp. butter
8-10 cremini mushrooms, cleaned and sliced
salt (or use salted butter)
Melt the butter in a skillet over medium to medium-high heat until it sizzles, foams, and subsides. Scatter the 'shrooms in a single layer over the hot, buttered pan. Sear on one side for a few minutes, then flip and sear for one minute less on the opposite side. They should be browned and softened. Serve over whatever your heart desires. Serves 1.
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