Sautéed Mushrooms

There's a trick to sautéed mushrooms, and that's to cook them slowly.

Conceptually, I understand how to make them - what the ingredients are, and what the desired outcome is.  But what usually happens when I am trying to cook something is that I don't know by heart the cooking times or temperatures.

Therefore, this blog, while simple in nature, is to help me remember how to make yummy sautéed mushrooms without having to google it first.

Mushrooms are in the pan, people!

Perfectly Sauteed Mushrooms From the kitchen of the GrowlyGRRL. Mushrooms Butter Wine - I like to use red - and if you really want a treat, use some sherry or port. MMMMM. Salt  Parsley (or any other herb that sounds good to you) In a large frying pan, melt butter and add a splash of wine.  Dump in mushrooms and toss to coat with the butter and wine.  Cover and turn down heat to low. Cook for 45 mins. Check on mushrooms - if there's still a lot of liquid, return the cover and keep cooking.  If there's little liquid left, take over the cover and continue to cook for another five minutes until the majority of the liquid has evaporated. Season with herbs and salt. Try not to eat all of the mushrooms straight from the pan.

Try not to be jealous of this perfection.