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).
Bonnie Stern’s Friday Night Dinners
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 3 tbsp extra virgin olive oil
- 3/4 lb king mushrooms cut in slices about 1⁄4 inch (5 mm) thick (If you can’t find king mushrooms, use portobellos)
- 1/2 tsp truffle salt or sea salt (e.g., Maldon)
- 2 tsp aged balsamic vinegar
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Arrange sautéed king mushrooms on a serving platter. Sprinkle with salt and drizzle with balsamic.
