Name: Sautéed King Mushrooms
Yield: 6 servings
Cuisine: Vegetables
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

Bonnie Stern’s Friday Night Dinners

Sautéed King Mushrooms

Servings

6servings

Servings

6servings

Course Dinner
Cuisine Vegetables

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:

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:

Course Dinner
Cuisine Vegetables

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.

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