Some people are put off by the earthy fragrance of mushrooms, especially those just plucked from the ground, not that we get to possess those treasures very frequently. I was one of those people until I read Julia Child’s recipe for sautéed mushrooms and combined her take with a hint from a friend, given to me 40+ years ago. Sugar.
Whether you’re making button, sliced, diced or quartered mushrooms, scallions or Baby Bellas, using them as a side dish, smothering a grilled steak, or adding them to boeuf Bourguignon, your palette will be the judge and your canister of sugar your salvation. Give it a try and let mushrooms become part of your cooking repertoire.
8 ounces mushrooms, whole or sliced
3 tablespoons olive oil
3 tablespoons butter
Dash of salt
¼ teaspoon sugar, to taste
UTENSILS AND TOOLS:
Heat oil and butter in a saucepan until butter bubbles subside.
Add the mushrooms. Sprinkle them with salt and let them sauté for about three minutes. They will throw off water, but the water will evaporate. Stir until they glisten.
Taste one of the mushrooms. If they need a little tweaking, add a dash of the sugar to the saucepan and stir. Taste again. If satisfactory, remove from heat and serve.