As I was walking through the grocery store with Jack the other day, thinking about what to make for dinner, I got this unbelievable craving for sauteed mushrooms. Not just the little white button mushrooms. I wanted the rich, earthy, meaty, buttery baby portobellos. So I picked up a pound from the bulk section, which came to about three dollars total — not a bad price for a side dish for four to six.
There’s a fairly intense debate about how to properly clean mushrooms. Some say you should only wipe mushrooms with a damp paper towel. Others say rinse, as you would with any vegetable, under running water. My method is somewhere in the middle: Rinse quickly under running water and then wipe off any remaining dirt.
Whichever way you choose, it’s worth the effort. Baby bello mushrooms are an excellent source of copper, folate, potassium, and calcium. Even better: They are easy to cook and, at least in our family, universally appealing! John and I enjoy them served over grilled steaks or chops, while Jack just pops them in his mouth like candy. And that makes mom happy.
Jack’s Favorite Sauteed Baby Bello Mushrooms
Serves 4 to 6
1 – 2 tablespoons olive oil
1 lb. baby portobello (“cremini”) mushrooms
Pinch of salt
1/2 – 1 tablespoon unsalted butter
Place oil in a large skillet; heat over medium heat until shimmery but not smoking. Add sliced mushrooms and salt. Toss mushrooms in the oil. Cook until lightly browned and soft, tossing occasionally.
Add 1/2 to 1 tablespoon unsalted butter to warm pan (or have your 17-month-old assistant add it!). Toss the mushrooms in the melting butter. Taste; adjust salt if needed. Transfer to a small bowl.
Serve as a side dish, or as a topping for grilled steaks or lamb chops.