Sautéed King Mushrooms
King mushrooms are meaty and delicious. They are less watery than other mushrooms, so they don’t shrink as much and cook quickly (they can also be barbecued).
Ingredients
3 tbsp (45 mL) extra-virgin olive oil
3⁄4 lb (375 g) king mushrooms, cut in slices about 1⁄4 inch (5 mm) thick (If you can’t find king mushrooms, use portobellos)
1⁄2 tsp (2 mL) truffle salt or sea salt (e.g., Maldon)
2 tsp (10 mL) aged balsamic vinegar
3⁄4 lb (375 g) king mushrooms, cut in slices about 1⁄4 inch (5 mm) thick (If you can’t find king mushrooms, use portobellos)
1⁄2 tsp (2 mL) truffle salt or sea salt (e.g., Maldon)
2 tsp (10 mL) aged balsamic vinegar
Directions
1. Heat oil in a large skillet over medium-high heat. Add king mushrooms in a single layer (you will have to do this in batches) and cook for 2 to 3 minutes per side, or until nicely browned.
2. Arrange sautéed king mushrooms on a serving platter. Sprinkle with salt and drizzle with balsamic.
Makes 6 servings
2. Arrange sautéed king mushrooms on a serving platter. Sprinkle with salt and drizzle with balsamic.
Makes 6 servings
