Cheap Eat Challenge, Part 2: Watch as our family of 6 eats on less than $10/day.
Every once in a while I need to give a nod to my non-cooking past. As well as to a truly perfect food.
Today's recipe is so easy that children (stove top aged children) can make it.
These mushrooms are good on their own, good with rice or potatoes, a delicious garnish for soups (potato and squash come to mind), and also an excellent compliment/topping for meat.
Butter Sauteed Mushrooms
Prep time: 3 minutes
Cook time: 5-10 minutes
mushrooms: .99, butter: .20)
1 pint mushrooms, cleaned and sliced
2-4 Tbsp butter
salt and pepper
Clean and slice your mushrooms. While you're doing this, heat some butter in a skillet set over medium heat. Start with 2 Tbsp. Put the slices in the butter and let them simmer. Now keep letting them simmer. Give em a stir here and there and let them simmer some more. They'll release their juices; when they do, just keep letting them simmer. You want to let them cook until the water/butter is almost all evaporated and the mushrooms have some caramel color on them. That caramel color makes a difference so be patient and let them come to that point. Add salt and pepper. Taste and adjust.
Serve as you wish or scoop them out of the skillet.