It’s rare that I make mushrooms the star of their own dish but it sounded good as an accompaniment to tortellini and garlic bread. This is an easy side dish that is sure to please anyone who loves mushrooms.
Sauteed Mushrooms
8 ounces white button mushrooms, cleaned and stems cut off
1 T. olive oil
1 T. butter
3 large basil leaves, cut in chiffonade
2 t. lemon juice
¼ cup fresh, coarse bread crumbs (find the bread crumbs recipe here)
Heat olive oil and butter to medium. Add mushrooms and sauté for 5 – 7 minutes, until softened. Reduce heat to low. Add basil and lemon juice and cook for another few minutes, until the liquid is almost all absorbed. Sprinkle bread crumbs on top and toss together. Serve immediately.
Tip: To chiffonade basil, stack leaves on top of each other. Roll up tightly, like a cigar. With a sharp knife or kitchen scissors, cut into thin slices.
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