TIP OF THE DAY: Sautéed Mushrooms
September is Mushroom Month! In addition to their normal place in recipes, mushrooms can be served almost anywhere—atop pasta, as a side dish (great with meat and poultry), as an hors d’oeuvre on toasted baguette slices (topped with some fresh chives or parsley), on sandwiches, as a side with eggs at breakfast, as a plate garnish with most dishes—even as a snack on a slice of toast with a cup of tea. We sauté a large batch mixed mushrooms and keep them in the refrigerator, microwaving them as needed. Depending on what we find at the store, we’ll slice porcinis, portabellas, shiitakes, criminis or cultivated white mushrooms. Other times we’ll cook up whole chanterelles or trumpets. Whatever captures your fancy, slice and sauté 1 pound of mushrooms in 1/4 cup of butter or olive oil with 2 sliced garlic cloves and 1 tablespoon fresh herbs—sage, rosemary or thyme. Add good red wine if you have some. Cook over medium-high heat until browned, stirring frequently. Remove from the flame and stir in a 1/8 teaspoon of fresh lemon juice. The mushrooms will keep for a week or more.
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