Sauteed mushrooms are the perfect topping on nearly every protein.
I’m still reeling from the produce trade show I went to two weeks ago. There was so much to see…taste…and absorb. I made a list of produce and vendors that interested me. I knew for sure that I wouldn’t be making a stop to sample Brussels Sprouts though. In addition to spending time sampling pears, potatoes and apples, Everyone in my house loves mushrooms…marinated or sautéed in garlic and butter I can never make enough. Usually because I end up “tasting” them to make sure the seasoning is correct!
No one knows best how to prepare and serve produce than the grower himself. So I made a point to ask each vendor, “how do YOU prepare…?” The general response? “Naked!” The best produce tastes best as is! In order to appreciate the subtle flavors, there should be as little seasoning as possible. Spices, after all, were originally used to mask the flavor of food that was going or had gone bad! And so said the Ponderosa reps when I asked how I should prepare the samples of mushrooms they gave me at the end of the day on Sunday.
I couldn’t wait to try the Beatrix Potter-y “Hedgehog” mushrooms or the golden Chanterelles. Ponderosa also packs their mushrooms in specialty packs like the “Melange du Chef“, (chef’s mix) or the Asian Mix, perfect for stir-frys!
What better way to serve sautéed mushrooms with than with a really good steak…also cooked simply?
For these exotic mushrooms, simply sauté them in butter (I always use unsalted!) with a touch of kosher salt…nothing more!