Red meat is not bad for you. Now blue-green meat, that’s bad for you! ~Tommy Smothers

Diets be damned, sometimes nothing can soothe a foodie craving like a nice, juicy steak fresh off the grill. So last night, Mr. S. and I decided to enjoy some of this cool fall weather by grilling up some plump filet mignons from Taylor's Market. If you haven't purchased meat from Taylor's before, get in your car RIGHT NOW and go treat yourself...seriously, their meat department is amazing and their filets are melt-in-your-mouth tender. Now filets by themselves don't need much fiddling, but sometimes you just want to add a little "oompf" to your dish. So last night, we decided to try out a sauteed mushroom recipe by Ina Garten, the Barefoot Contessa. I've made sauteed mushrooms before, but these were delicious (Mr. S. couldn't stop raving about them) and the recipe will definitely be repeated in the future.

(Ina's recipe calls for wild mushrooms, I did a mix of criminis and trumpet mushrooms purchased from the Mushroom Lady at the downtown farmers' market. The original recipe also called for parsley, I omitted it since we didn't have any on hand.)


2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello

1/2 cup good olive oil

1 cup chopped shallots (4 large)

4 tablespoons (1/2 stick) unsalted butter

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped garlic (6 cloves)


1. Brush the caps of each mushroom with a clean sponge. Remove and discard the stems.

2. Slice the small mushrooms thickly and cut the large ones in a large dice.

3. Heat the olive oil in a large (11 - inch) Dutch oven or saucepan.

4. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.

5. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.

6. Stir in the garlic and cook for 2 more minutes.

7.  Sprinkle with salt, and serve warm.

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