Sauteed Mushroom Medley Recipe Recipe | Better Homes & Gardens Australia
The trick to sautéing mushrooms is to dry-fry them first to build the taste before adding butter or oil to the pan.
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Ingredients
- 500g mixed mushrooms (such as swiss, button and oyster)
- 1 bunch asparagus, trimmed, cut into 4cm pieces (or 150g green beans)
- 3 shallots, finely chopped
- 2 Tbsp extra virgin olive oil
- 40g butter, chopped
- 4 sprigs sage, plus extra sprigs, to serve
- ¼ cup bourbon or vegetable stock
- Sea-salt flakes and freshly ground black pepper, to season
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