Thursday, April 29, 2010

Sautéed Mushrooms and Scallions

If you haven’t figured it out already, I love mushrooms.  I.  Love.  Them.  I would eat them for breakfast, lunch, and dinner, and recently, I found myself looking at a package of mushrooms that were – gasp! – about to go bad.  So, OF COURSE I had to eat them.  Plus, I didn’t have anything else to eat that night, and mushrooms were really easy to make.

I decided to go simple with this recipe, and it doesn’t require much else than mushrooms.  I also had some scallions left over from dinner last week, so I decided to add those in as well.  So, if you're looking to make your apartment smell really good and you want a nice, savory, simple meal, try these Sautéed Mushrooms with Scallions.

What you’ll need:
  • 10 oz mushrooms, any type, washed   
  • 2 scallions   
  • Olive oil or butter   
  • Salt
How to make it:

1.  Make sure that your mushrooms aren’t too wet.  Then, slice them into large slices on your cutting board.
You can use more or less - it really doesn't matter!  Whatever you have.

It's okay if the slices are fairly large because they're going to shrink mondo in the pan.

2.  Heat some butter or olive oil in a non-stick pan over medium heat.  I used butter this time because Joe wasn’t eating it, and plus, we’re out of oil.  It’s the end of the semester.

Oh yeah, and did I mention it smells amazing??

3.  Now, throw all of your mushrooms in there – don’t worry, they’re going to shrink up soon.

Now, you can leave 'em for awhile!  Just make sure you stir them after a couple of minutes.

4.  While your mushrooms are cooking, start prepping your scallions.  Peel off the outer layer, then chop it into large dices.  You can make ‘em smaller if you like, but I like big pieces!

This is a scallion.  Hello, scallion.  Pretend like there's a picture of me peeling off the outer layer.

You really don't have to make your chunks this big, but it's up to you.

5.  Once your mushrooms are browning and cookin’ well, you can add your scallions in.  You may need some more butter or oil at some point, so don’t be afraid of adding more.

This is a good point to add the scallions in.

Again, stir these every once in awhile, but you don't have to babysit them.  These are grown-up ingredients.

6.  Keep stirring your pan until the scallions begin caramelizing.  Then, you know they’re done!  Don’t forget to add some salt in there… taste it to make sure it’s right.

Hmmm… this would go really well with rice right now.  Well, it’s a good thing you made some on the side!  You’re such a smarty-pants.

Now, eat because you're hungry!

There you go, a super easy, vegetarian dinner.  You’ll tell yourself that you won’t eat the whole pan… but you will.

A preview for the end of the week... guess what was stinkin' up my kitchen this morning?

These were.

Ahhh, yes... only good things to come...