Simple Sauteed Mushrooms
½ lb mushrooms of choice (these are yellow oysters)
¼ cup water
½ tsp salt
1 Tbl butter
1 tsp fresh thyme leaves
Chop the mushrooms roughly. They shrink significantly while cooking and the exact shape doesn’t matter, but try to get all the pieces approximately the same size.
Place the mushrooms in a medium nonstick skillet with the water and set the temperature to medium-high. Sprinkle with the salt.
The mushrooms will give off much water during the cooking process. Wait until you don’t see much steam and the mushrooms have started to brown, then add the butter. Stir frequently, or shake the pan around.
Allow the butter to absorb into the mushrooms and brown a little further. Add the lemon juice, and continue stirring until this has absorbed as well.
Finish by turning off the heat and adding the thyme leaves. I like to rough them up a bit while I’m sprinkling them to let loose the oils, but no need to chop them.
This was posted initially on our mushroom business site which you can see here.