Sauteed mushrooms can be varied a million ways according to your preferences, using herbs and aromatics. I like mine fragranced with garlic, butter, herbs like oregano and thyme, and splashed with a dry white. To luxe it up, drizzle with truffle oil, or season with truffle salt.
For added body, add a dollop of mixed mushrooms paste. It makes a wonderful additive to any mushroom-based dish.
Ingredients (feeds 2):
750 grams mushrooms (I used a mix of Swiss browns, portobello and white buttons; this may look intimidatingly much but it'll shrink to a manageably-sized side dish to feed 2 persons comfortably)
2 tbsp extra virgin olive oil
1 tbsp butter, unsalted
3 tbsp dry white wine (I used a chardonnay)
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
salt to taste
1 tbsp mixed mushrooms paste
Mixed Mushrooms Paste
1) To make the mixed mushrooms paste, soak 1 cup Waitrose dried mixed mushrooms in 3 cups hot water;
2) Remove the rehydrated mushrooms with a slotted spoon into a blender with 2 tbsp of mushroom soaking water and blend into a paste. Makes 1/3 cup paste. Set aside the soaking water to use as stock.
1) Heat the olive oil and butter in pan until it shimmers.
2) Fry garlic until fragrant, about 1 minute.
3) Add the mushrooms and fry until water evaporates, about 3-7 minutes depending on how waterlogged they are.
4) Add about 1 tbsp mixed mushroom paste, thyme and oregano, and wine and fry until wine absorbed, about 2 minutes.
5) Salt to taste before serving.