Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds assorted mushrooms (sliced (baby portabellas, chanterelles, button mushrooms, etc...))
- 1 tablespoon or more neutral oil such as canola, peanut, vegetable, etc...
- salt and pepper to taste
- 1/2 of a small yellow onion (diced very small)
- 1 clove of garlic (peeled and minced)
- splash of white wine or stock
- 4 tablespoons butter
- 3 green onions (green part only, thinly sliced)
- 3/4 cup of seared mushrooms
- 1/2 cup grated assorted nice melting cheeses (I used a mix of Kerrygold Blarney Castle, fontina and extra sharp Cheddar)
- 2 slices hearty bread like rye or pumpernickel
- 1 tablespoon butter
Instruction
- To Make the Seared Mushrooms:
- Place a heavy-bottomed skillet over medium high heat. When the pan is hot, add the oil and heat through until shimmery. Add the mushrooms (you can divide into batches to avoid overcrowding the pan if necessary) and a pinch of salt and use a spoon to distribute the mushrooms evenly in the pan. After you do that, don't stir the mushrooms for at least 1 minute (unless they start to smell or sound like they're cooking too quickly.) The goal is to develop a nicely browned surface on the mushrooms.
- If you have to cook the mushrooms in batches, just move the previously cooked batch to the perimeter of the pan and add a little more oil before putting in the next batch of mushrooms with a pinch of salt.
- When the mushrooms are flecked with brown, toss in the onion and garlic, stir and cook just until fragrant (about 1 minute or less), then add the white wine or stock to the hot pan and scrape up any brown bits that are stuck to the pan. Add the butter and cook, stirring, just until melted. Remove from the heat, taste for salt, then add pepper and any additional salt to taste.
- Eat hot or store leftover mushrooms in individual portion sizes in the freezer for up to a month.
