Sauteed Wild Mushrooms

Name: Sauteed Wild Mushrooms
Yield: Serves 4 to 6 (Makes 1 to 1 1/2 cups)
Ingredients: 2 tablespoons, unsalted butter; 8 ounces, fresh shiitake mushrooms, or chanterelle, oyster, or cremini, stems trimmed and discarded, mushrooms wiped clean and sliced thin

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl of soup for visual, textural, and flavor appeal.

SERVES4 to 6 (Makes 1 to 1 1/2 cups)

TIME20 minutes

WHY THIS RECIPE WORKS

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blende...

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