Italian-Style Mushroom Sauté
Ingredients
- 300 gButton mushroom (cleaned and quartered)
- 200 gBoletus edulis (thickly sliced)
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 2 tbspExtra virgin olive oil
- 40 gUnsalted butter (cold, cubed)
- 50 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Firm mushrooms seared until golden brown. The sauce, emulsified with butter and white wine, coats every piece in a glossy, earthy glaze.
- 1
Wipe the button and porcini mushrooms with a damp cloth; never wash them in water. Quarter the larger ones and leave the small ones whole to maintain texture.
- 2
Heat olive oil and a knob of butter in a wide pan. When smoking hot, add the mushrooms. They should sizzle immediately. Let them brown without stirring for 2 minutes to develop a crust.
- 3
Add minced garlic and chopped flat parsley. Season with sea salt and pepper. Stir so the garlic browns without burning; it should just become translucent and fragrant.
- 4
Pour in the white wine to deglaze the pan. Let it reduce by half, then add the remaining cold butter while stirring vigorously. The sauce should become creamy and coat the spoon.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, or the mushrooms will boil in their own liquid instead of searing.
- The final butter must be very cold to create a glossy emulsion with the reduced wine.
How long does this dish keep?
Eat immediately. Mushrooms lose their firm texture when reheated.
