Much like I precook other vegetables as part of my weekly prep, I often cook a big batch of mushrooms, as well. They are delicious, versatile and are often a good stand in for meat when you’re feeling a little vegetarian or vegan.
I typically buy the organic brown cremini/baby bella variety, which are essentially the juvenile version of portobello mushrooms.
Keep in mind a lot of store bought mushrooms are cultivated in compost and you will often see this debris on whole mushrooms. I recommend a pastry brush, or a damp paper towel/cloth to wipe off any excess debris. Do not soak or wash your mushrooms, as they will absorb a lot of water in the process, diluting the flavor and causing a slimy rubbery texture. The goal is to be able to brown them on the outside but leaving them tender on the inside.
After mushrooms are cooked, you can store them in an air tight container and keep them refrigerated for 3-4 days or you can freeze them up to 3 months.
You can add these mushrooms to sauces, omelettes, pasta, risotto, or toppings for your favorite meats and burgers.
I just made a batch, so I’ll be posting some impromptu recipes real soon!
Ingredients
- 2 lbs. mushrooms (I prefer cremini/baby bella) sliced
- 1 tbs. butter
- 1 tbs. Extra Virgin olive oil
- 1 whole shallot finely chopped
- 2 garlic cloves minced
- 1 tsp. dried thyme
- salt/pepper to taste
Directions
- Remove stems from mushroom caps and slice mushrooms about 1/4 thick. You can save the stems for flavoring stocks or soups.
- Heat butter and olive oil in a large skillet/sauté pan.
- Add mushrooms, shallots and garlic to pan, stirring until mushrooms start to brown and release some of their juices.
- Add thyme and cook until most of the liquid has reduced and mushrooms are tender
- Serve immediately as a side dish or top your favorite meat or burgers.
- If you plan on reserving for other preparations, allow mushrooms to cool before refrigerating in an airtight container.