Yesterday Erwin and I postponed our biweekly Trader Joe’s trip on account of the freak snow storm that hit Chicago for 22 hours. Normally we go before noon to avoid the congestion, but on account of the blistery weather we waited until the clouds (and crowds) parted at 4:00.
Once we got home, I set to work creating two recipes I found on The Pioneer Woman, pan-seared mushrooms and blueberry muffins. (PS- have you seen that blog yet? Not only did she win Blog of the Year, but she has some amazing content. I heart her photography and cooking channels the most.) I chose the mushroom recipe as a byproduct of my continuing crush on the wild mushrooms in cream appetizer we learned to make on Valentine’s Day. Mmmm.
Per my usual recipes, this one is easy and quick, with very few ingredients (the ranunculuses pictured above are optional). The result was flavorful and the smell was fantastic. While we enjoyed them as a side dish last night, they would also make a great addition to a simple pasta dish or on top of toasted asiago cheese bread. Oh, and may I also mention that the mushroom packs only cost $1.99 each?![Chicagoans: notice all that glorious daylight at 5:00PM!]
- 20 oz mushrooms (baby Portobellos are called Cremini and they work great and only cost $1.99 for 10 oz at Trader’s, regular Portobellos also work)
- 3 shallots, minced
- 1-2.5 tbs. butter
- S + P
- 1 tbs. cooking oil (I used Canola oil)
Chop mushrooms into 1/4″ thick slices and set aside. Heat large skillet with the oil for 2 minutes on high.
Add mushrooms into pan and add a pinch of salt to prevent mushrooms from drying out and sticking to pan. Cook for several minutes, mushrooms will shrink to about half their original size.
Towards the end of cooking, add butter and ground pepper to taste. For the last 2-4 minutes add shallots and allow them to soften, but not burn. Remove skillet from heat and pile mushroom mix onto platter. Serve and enjoy!