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. Prep: Finely dice shallot. Clean mushrooms as needed and quarter.
2. Sauté: Heat butter over medium heat. Add shallot with a pinch of salt and cook until softened.
3. Cook Mushrooms: Add mushrooms, toss to coat in butter, and season with salt and pepper. Cook, stirring occasionally, until tender.
4. Deglaze: Add wine and soy sauce. Continue cooking until liquids are absorbed, about 5-7 minutes.
5. Serve: Transfer to a serving dish and serve with beef, pork, or as a breakfast side.

Chef's Notes

• Use onion, green onion, or leeks in place of shallots.
• Portobello, baby portobello, or oyster king mushrooms are good substitutes for button mushrooms. Older mushrooms can add stronger flavor.
• Red wine is traditional, but rice wine works well as an alternative.
• Wash mushrooms if they are dirty, and do so just before using to prevent deterioration.
• This dish is vegetarian and can be made vegan by using a plant‑based butter alternative.

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