Indeed, when you're serving beef, it's all about the sides. And what better complement to a meat din din than some sauteed mushrooms? So easy and so flavorful.
The best to use, in my humble opinion, are portbello mushrooms. Get about four or five of them because they shrink in the process of cooking.
Here's something I learned on my new TV best friend, "America's Test Kitchen." Do not wash mushrooms completely in water. Simply clean them off with a wet sponge or paper towel. Do this gently.
With the stems discarded, slice them length-wise. Then place three tablespoons of unsalted butter in a skillet with about one tablespoon of EVO. Get that heated. Then add the mushrooms. Sprinkle with either Kosher salt or...even better...sea salt. Keep them moving in the pan.
Amazingly, the four mushrooms will keep getting smaller and smaller. But, at the same time, a flavorful sauce will develop between the liquid given off by the mushrooms plus the butter and EVO.
In about twenty or so minutes, you can serve and enjoy!!
Dinner last night: Leftover General Tso's Chicken.
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