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Shallot Mushroom Sauté with Taleggio

These sautéed mushrooms and shallots get an extra punch of briny flavor from a few spoons of pickle juice. You heard me right…I said pickle juice!

I was inspired to add pickle juice to sautéed mushrooms after my last dinner to State Bird Provisions where I happened to ask one of their friendly and knowledge servers to reveal the secret ingredient. Lucky for me, she obliged. My recipe gets pretty close to the original, while using less butter and olive oil.

Chef Tip: When recipes call for the pricier varieties of wild mushrooms, take the more affordable route at home and cook with Cremini mushrooms. Often called “baby portobello” mushrooms, creminis have a firm texture that holds up great to sautéing and other high-heat cooking methods. For this recipe and photo I added a few torn shiitake mushrooms to the mix.

Shallot Mushroom Sauté ~ Serves 4 as a appetizer accompanied by a nice loaf of crusty bread and taleggio cheese 

Ingredients

3 tablespoons unsalted butter, room temperature

3 tablespoons extra-virgin olive oil

3-4 shallots, thinly sliced

1 ½ pounds of mushrooms, such as cremini, oyster, and stemmed shiitake

1/3 cup brine, strained from a jar of dill pickles

kosher salt & fresh cracked pepper

4 springs of fresh thyme

optional: crusty baguette bread and about 8oz taleggio cheese

Method

  1. Cut larger mushrooms into think slices, while cutting the smaller mushrooms into quarters and halves.

  2. In a very large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add ½ of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm.

  3. Add the remaining butter and olive to the pan.  Add the shallots to the skillet and cook, stirring, until softened, about 1 minute. Reduce the heat to medium-low and continue to cook the shallots until slightly caramelized, about 3 minutes.

  4. Add the remaining pickle juice to the pan to deglaze. Run your fingers across the thyme springs and let the leaves fall into the pan. Stir to incorporate. Add mushrooms back into the pan and toss lightly. Serve immediately on their own or with rusty baguette!