Friday, February 8, 2019

Simple Sautéed Mushroom Medley

Sometimes I over think things. I think this is owed, in part, to the late Mr. O-P. Anytime we had a dinner party he wanted every dish to be perfect. He would pour over recipes, cookbooks, magazines, saved clippings, until he came up with a menu that he considered unparalleled. Nothing could be simple; everything had to be complex. There’s nothing wrong with this, but it did make some of our dinner parties rather stressful.

These days I seek simple yet elegant, flavorful yet easy. If you feel the same, then let me introduce you to the
Chef’s Mix Mushroom Medley from Melissa’s Produce, featuring the world’s most delicious mushrooms - Oyster, Baby King Oyster, and Shiitake. If the fact that these mushrooms all contain iron, copper, B vitamins, and are being studied for their potential benefit to help prevent or alleviate certain cancers don’t sell you, then perhaps the fact that having these on hand takes away the heavy thinking about preparing a side dish will. This toothsome variety of mushrooms is just waiting to be sautéed in a bit of olive oil and butter. (I like to sprinkle mine with a pinch of Montreal Steak Seasoning to bring out the earthiness, but that’s just me.) This is all it takes for a nutritious, tasty, elegant side dish. They go wonderfully with beef, pork, chicken, or fish, and are also a wonderful addition to a full English breakfast. Nothing could be easier.
Simple Sautéed Mushroom Medley

1 6-oz. pkg. Melissa’s
Chef’s Mix Mushroom Medley
1 tablespoon good olive oil
1 tablespoon unsalted butter
Montreal Steak Seasoning
Chopped fresh parsley, if desired

Remove mushrooms from package, wipe down with a soft, clean cloth; set aside. (If you prefer, at this point you may halve the larger mushrooms.) Add oil and butter to a 9-inch skillet, and heat over medium high heat until the butter starts to bubble. Carefully place mushrooms into pan, and allow them to cook 3 to 4 minutes, shaking or tossing pan gently in the doing. Dust with steak seasoning, if desired. Turn out onto a heated serving dish or plate, and sprinkle with fresh parsley if desired. Serves 1-3. Can be doubled.

If this isn’t fancy schmancy enough for you, then try the Lemon Pepper Mushrooms and Leeks.  Delicious and dazzling!

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Linda said...

Those mushrooms look glorious. I bet that was a very satisfying dish!

SavoringTime in the Kitchen said...

Never tried making them with steak seasoning! Sounds wonderful!

Alycia Nichols said...

Uh huh! YEAH, baby! That’s the stuff!

Zaa said...

YUMMY... I 'm going to try this tonight... I'm with you keeping things simple .... and I enjoy mushroooms anytime...Happy Valentine's Day !!!

Tanza Erlambang said...

I love mushroom...delicious.
have a great day