This simple sautéed clamshell mushrooms recipe makes a perfect garnish for steak, but also can be used to top a chicken breast, pork chop, or even a bowl of pasta. If you can't find clamshell mushrooms, also known as brown beech mushrooms, this recipe will work with regular button mushrooms.
Makes 4 Portions of Sautéed Clamshell Mushrooms
Makes 4 Portions of Sautéed Clamshell Mushrooms
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 2 tablespoons cold butter, divided
- 1 pound clamshell mushrooms, or other variety, trimmed
- salt and fresh ground black pepper to taste
- 1 clove garlic, minced fine
- 1/2 cup chicken broth
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon fresh thyme leaves, optional
Preparation:
Melt half the butter in a large skillet over medium heat. Add the mushrooms and a big pinch of salt. Cook, stirring for about 10 minutes, or until the mushroom juices have evaporated, and they've begun to brown slightly.
Add the garlic, and cook for one minute more. Add the chicken broth and balsamic vinegar. Turn the heat up to high, and cook until the liquid begins to boil. Cook for a few minutes, until almost all the liquid is evaporated. Turn off the heat, and stir in the last tablespoon of cold butter. Add the thyme, if using. Taste and adjust the seasoning. Serve immediately.
Add the garlic, and cook for one minute more. Add the chicken broth and balsamic vinegar. Turn the heat up to high, and cook until the liquid begins to boil. Cook for a few minutes, until almost all the liquid is evaporated. Turn off the heat, and stir in the last tablespoon of cold butter. Add the thyme, if using. Taste and adjust the seasoning. Serve immediately.