“Sauté” means to fry something quickly, in a small amount of fat. This recipe is versatile – it can be used as a garnish to compliment the meal (omelet, steak) or stand as a side dish.
- Knife, paring
- Cutting board
- Frying pan
- Mushrooms, button/crimini/portobello
- Olive oil: 2-3 tablespoons
- Garlic: 2 cloves
- Mince/finely chop garlic, let stand for a couple of minutes
- Dice onion/shallot/mushroom
- Turn the stove onto medium-high heat
- Add the oil to the pan. Not much, you can add more if needed.
- Add the onion/shallot/mushroom
- Use a spatula on hand to move them around the pan so they don’t stick. Alternately, you can use the flipping move like the pros but be careful not to splash hot oil on yourself.
- Cook until soft and light brown – should take 5-7 minutes
- Serve immediately, or let stand to open air for a couple of minutes before refrigerating
- If you’re using a nonstick pan, don’t use a metal spatula. Use a wooden or plastic one.
- When you cut the onions/shallots, wearing swimming goggles can prevent tears
- Watch out for oil spatters that may burn you