Weekend Cooking: Sautéed Mushrooms
03 Feb 2015

Weekend Cooking: Sautéed Mushrooms

03 Feb 2015

We had friends over at our place yesterday for brunch and a round of Zombicide, so I threw together the standard stuff one might see on a cafe “breakfast platter” – beef bacon, scrambled eggs, sausages, grilled tomatoes, hash browns, and sautéed mushrooms.  Merv brought juices, coffee, and bread with cream cheese.  So awesome.

These mushrooms are based on the recipe by Ina Garten.  They’re really tasty, perfect for breakfast and also as a side for steak or roast beef.  I think this will be my go-to recipe from now on.

Sautéed Mushrooms


  • 500 grams white button mushrooms
  • 1/4 cup olive oil
  • 1/2 cup chopped shallots (about 5 to 6)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/2 cup chopped celery leaves (daun sup)


2015-02-02 08.58.01Brush the caps of each mushroom with a paper towel or pastry brush. Remove and discard the stems. Cut the mushrooms into thick slices.

Heat the olive oil in a large saucepan. Add the shallots and cook over low heat for 2 to 3 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the celery leaves, and serve warm.

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