The Fungal Saute

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  4.3 – 14 reviews  • Mushroom
Level: Easy
Yield: 4 servings

Ingredients

  1. 2 pounds cremini mushrooms, 1/4-inch sliced
  2. 2 tablespoons clarified butter
  3. Kosher salt and cracked black pepper
  4. 1 tablespoon minced shallots
  5. 1 1/2 ounces cognac
  6. 2 teaspoons fresh chopped chives

Instructions

  1. In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made.
  2. Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 134
Total Fat 7 g
Saturated Fat 4 g
Carbohydrates 11 g
Dietary Fiber 2 g
Sugar 4 g
Protein 6 g
Cholesterol 16 mg
Sodium 576 mg

Reviews

Amanda Howell
Delicious. I’ve never been a big fan of mushrooms, but after watching this episode that had recorded on our dvr (we have it set up to record reruns from the cooking channel), I was persuaded to try it with steak tips and potatoes. It was not a disapointment!

A few changes: we didn’t have any cognac on hand, so we deglazed the pan with a dry red wine (we used a Merlot in the 10-15 dollar range). In addition, we did not have the patience to make clarified butter, so we substituted olive oil, which worked out well.

I already can’t wait to make this again – thanks, Alton!

Matthew Rodriguez
This was great – easy, too. Make more than you need – they keep well to add to leftovers later in the week.
James Gray
The Fungal Saute deserves 4 stars.

The rapid-fire instructions for making clarified butter with hot tap water did not work for me. Next time I follow
Emeril’s recipe to clarify butter.

Yolanda Ellis
For years, I’ve been sauteing mushrooms over low heat. In fact, I did it that way because of the advice of a certain young, good looking upstart of a Food Network chef who usually knows what he’s talking about. Not this time. Alton’s deceptively simple high heat method, using clarified butter, produced the absolute best sauted mushrooms I’ve ever made. My life as a cook has change once again, thanks to Alton Brown!
Joan Gray
I had this…very very good….my children couldn’t get enough…..
Jamie Johnson MD
Simply Fabulous!
Cody Walsh
it’s a good technique for beginnging a recipte that requires mushrooms, such as the stuffed mushrooms discussed above, as a base for mushroom soup, or as a side for steak (although if serving with steak, the classic preparation is to saute them either whole or halved, instead of sliced). Oh, and brandy or sherry works well too.
Harold Taylor
Coming from an inexperienced chef, this mushroom saute is easy and great eats! Love the show…
Joseph Payne
These recipes were excellent, after I made the mushroom saute recipe, I used this recipe for Stuffed Mushrooms. They were so good that your mouth watered as you ate them, we could have made a meal out of them. I didn’t have Cognac so I used Marsala wine and used pecorino cheese instead of parmesan, etiher would be excellent. Linda, El Dorado Hills, California
James Martin
Alton:

Finally, a chef who washes mushrooms. I would not use a mushroom unless I washed it. I so enjoyed your technique of preparing the mushrooms, I used it today to make mushroom soup. I can’t wait to try the stuffed mushrooms. I have just started to watch your show, and am amazed at how much I have learned from you. You are going to be my #1 guy.

 

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