Mushrooms Sauteed for Steak
Sautéed mushrooms are a classic accompaniment to a grilled steak. This recipe allows the essence of the earthy mushroom to shine through with its deep meaty quality. White button mushrooms have a light flavor and go with many dishes. Use portobello or porcini if your fellow diners appreciate a more robust flavor. This is a good use of leftover wine.
Sauteed delight that goes with grilled beef.
Yield 4 servings
Ingredients
1 cup sliced fresh white mushrooms
1/4 cup red onion, thinly sliced
1 tablespoon olive oil
2 tablespoons butter
1/8 teaspoon pepper, to taste
1/8 teaspoon salt, to taste
1/2 teaspoon sugar
1/4 cup full-bodied red wine, divided use
| 1 | Place sauté pan on medium heat for two minutes until the surface is heated. Add olive oil and butter. |
|
| 2 | When butter is melted, add onions, salt and pepper. 2 minutes later, add mushrooms. Turn to high heat and sauté the mixture. Add a splash of red wine (about 2 teaspoons) and sugar. Cook 3 minutes. |
|
| 3 | Turn heat to low. Add 2/3 of red wine to pan, stir and continue to cook for 10 minutes, longer if you prefer a drier texture. |
|
| 4 | Turn heat to medium. Just before removing from heat, add remaining wine. Stir for 30 seconds. Present in a warmed bowl. |
|
| | |
|
notes
NOTE Mushroom lovers might wish to double the recipe.
