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Sauteed Wild Mushrooms

Demonstrated by: Jack Mead, Executive Chef, Morton’s The Steakhouse Honolulu.
Classic Foods for Classic Celebrations at Mortons The Steakhouse Honolulu on April 1, 2003.

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Ingredients:

Sauteed Wild Mushrooms

  • 1 portabella mushroom
  • 2 tablespoons butter
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped shallots
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon minced anchovies (optional)
  • 1 cup sliced crimini mushrooms
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced chanterelle or oyster mushrooms
  • Dash of salt
  • Dash of white pepper
  • 1 teaspoon anise liqueur
  • 1 (3-inch round) toasted crouton*

Directions:

  1. Remove stem from portabella mushroom.
  2. Using a spoon, gently scrape off dark gills from underside of mushroom; slice cap into1/8-inch slices.
  3. Melt butter in sauté pan over medium heat.
  4. Add garlic, shallots, parsley and anchovies; sauté for 1 minute.
  5. Add sliced mushrooms; sauté 3 more minutes.
  6. Add salt and pepper; sauté for 1/2 minute.
  7. Add liqueur and sauté for 1/2 minute more.
  8. Serve mushrooms over croutons.

Makes 2 servings.

*Cut a 3-inch circle out of the center of a slice of toasted bread.

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