From DN Recipes by David Nagy · Food & Beverage

Sautéed Brown Beech Mushrooms

Published

Sautéed Brown Beech Mushrooms
Prep: 15 mins  Cook: 30 mins  Total: 45 mins  Servings: 4 servings
Ingredients
  • 2 tablespoons cold unsalted butter, divided
  • 1 pound clamshell mushrooms, cleaned, trimmed
  • Salt, to taste
  • 1 clove garlic, finely minced
  • 1/2 cup chicken broth
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon fresh thyme leaves, optional
  • Freshly ground black pepper, to taste

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and a big pinch of salt.
  2. Cook, stirring, for about 10 minutes, or until mushroom juices have evaporated and they've begun to brown slightly.
  3. Add garlic and cook for 1 more minute.
  4. Add chicken broth and balsamic vinegar.
  5. Turn heat up to high, let liquid come to a boil, and cook for a few minutes, until almost all the liquid has evaporated.
  6. Turn off heat and stir in remaining tablespoon of butter. Add thyme, if using. Taste and adjust seasoning with salt and pepper.

Recipe Variations
To make the recipe vegan and vegetarian, replace the chicken broth with vegetable broth, preferably a type that's low in sodium.
Use fresh herbs for bright flavor. Add 1 tablespoon each of chopped Italian parsley and fresh basil instead of the optional thyme. Alternatively, add 2 tablespoons of store-bought pesto.
To prepare a thicker mixture, ideal for red meat and chicken, use 1/4 cup of broth and 1/4 cup heavy cream. Taste for salt and add a pinch of chile flakes if desired.
For a bolder flavor, replace all the broth with white wine.