VelvetSautéed Mushrooms with Shallot and Thyme
Inspired by techniques from Serious Eats.
A big panful of mixed mushrooms steamed in their own juices under a lid, then browned in butter until deep golden and tender. Thyme, garlic and a splash of white wine vinegar finish them with a bright, savoury glaze.
Always check the labels of the products you use.
Method
- 1
Cut the mushrooms. Cut the mushrooms into similar-sized pieces: stem portobellos and cut them into 1 cm pieces; quarter button or chestnut mushrooms 4-7 cm across and halve smaller ones; tear oyster mushrooms into 2.5 cm pieces; stem shiitakes and quarter or halve the caps by size; cut maitake into 2.5 cm pieces.
- 2
Soften the shallot. Melt 25 g of the butter in the frying pan over medium heat. Add the shallot and cook, stirring often, until softened, 1-2 min.
- 3
Steam the mushrooms. Add the mushrooms and salt and raise the heat to medium-high. Cover and cook, stirring now and then, until the mushrooms have released their liquid, 8-10 min.
- 4
Brown them. Uncover, add the remaining 25 g butter and cook, stirring occasionally, until the liquid has gone and the mushrooms are deep golden brown and tender, about 15 min.
- 5
Finish. Stir in the thyme and garlic and cook until fragrant, about 30 s. Add the vinegar and water and scrape up the browned bits from the pan; cook until the liquid has almost evaporated, about 1 min. Season with the pepper, taste, add more salt if needed and serve.
Storage
Best eaten straight away. Refrigerate covered for up to 3 days and reheat in a frying pan until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.9 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
- Low sugars: 3.1 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.29 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 180 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- chef's knife
- chopping board
- 30 cm frying pan with a lid
- wooden spoon or heatproof spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 152 kcal |
| Protein | 7.5 g |
| Carbohydrate | 10.2 g |
| of which sugars | 5.6 g |
| of which free sugars | 0 g |
| Fat | 10.9 g |
| of which saturates | 6.4 g |
| Fibre | 2.8 g |
| Salt | 0.52 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
