This simple sauteed clamshell mushrooms recipe makes a perfect garnish for steak, but also can be used to top a chicken breast, pork chop, or even a bowl of pasta. If you can't find clamshell mushrooms, also known as brown beech mushrooms, this recipe will work with regular button mushrooms.
- Melt half the butter in a large skillet over medium heat. Add the mushrooms and a big pinch of salt.
- Cook, stirring for about 10 minutes, or until the mushroom juices have evaporated, and they've begun to brown slightly.
- Add the garlic and cook for one minute more.
- Add the chicken broth and balsamic vinegar.
- Turn the heat up to high, and cook until the liquid begins to boil. Cook for a few minutes until almost all the liquid is evaporated.
- Turn off the heat and stir in the last tablespoon of cold butter. Add the thyme, if using.
- Taste and adjust the seasoning. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||3 g|