For the longest time, my niece said she didn't like mushrooms. But it turns out she didn't like the dried and reconstituted shitake mushrooms, but likes fresh button mushrooms. So I made this buttery garlic chive mushroom dish for her.
It's a fantastic quick side dish. I like to cook it such that all the liquid disappears, so that the mushrooms soak up all the flavors, but if you like the dish more saucy, then don't wait until all the liquid evaporates. Take it off the heat when a few tablespoons of liquid are still present.
Yields 6 side servings
Ingredients:
- 24 oz whole mushrooms (bella, button, cremini will all work, use what you have)
- 6 cloves garlic, rough chopped
- 2 T butter
- 2 T olive oil
- ½ c chicken broth (or vegetable broth if vegetarian)
- 1 T dried onion flakes
- pinch of salt and pepper
- 2 T chopped chives
Procedures:
1. Trim and wash mushrooms
2. Place butter, olive oil and garlic in pan and heat until butter has melted.
3. Add in the mushrooms and saute for 5 minutes until slightly browned on one side.
4. Add in the chicken broth, dried onions, salt and pepper, and bring to a boil, stirring occasionally, until the liquid volume starts to reduce. Lower the heat to a medium simmer and cook until all the liquid has evaporated.
5. Add in the chives. Turn off the heat and mix to stir. Serve hot