Sauteed Mushrooms

Mushrooms are one of those side dishes that you either love or hate. I happen to love them!  There is nothing better than a great steak and sautéed mushrooms poured on top.  They give an earthy flavor that nothing else can duplicate. It’s called Umami (oo-MAH-mee), the fifth taste-salty, sweet, bitter, sour, umami.  It is a deep, meaty, savory taste. Think of soy sauce, Parmesan cheese, black olives, blue cheese they all have that hearty umami flavor. 

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Sauteed Mushrooms

2 lb. Crimini mushrooms, whole or cut into 1/4 with ends trimmed

1/2 stick butter

1 shallot, minced (or use an onion if that is all you have)

1 garlic clove, minced

1/2 teaspoon fresh rosemary, chopped

3/4 cup red wine

1/2 cup beef broth

2 Tablespoons parsley, chopped

Salt and pepper to taste

Clean the mushrooms and trim the ends.

Melt the  butter in a small saucepan.  Add shallots and cook over medium heat until soft.  Add the garlic and sauté another minute.  

Add rosemary, mushrooms, wine and broth.  Cook over medium to medium low heat until the mushrooms are tender and the liquid has reduced, about 25 minutes. 

Toss in parsley and season with salt and pepper. Serve warm over steak or on the side.

** Note- If you can't find crimini mushrooms then just use button