Recipe courtesy of Alton Brown
Show: Good Eats
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds cremini mushrooms, 1/4-inch sliced
  • 2 tablespoons clarified butter
  • Kosher salt and cracked black pepper
  • 1 tablespoon minced shallots
  • 1 1/2 ounces cognac
  • 2 teaspoons fresh chopped chives

Directions

In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made.

Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper.

IDEAS YOU'LL LOVE

Saute of Gulf Shrimp

Recipe courtesy of Anton Shulte

Broccoli Saute

Recipe courtesy of Tia Mowry

Clam Saute: Sote di Vongole

Recipe courtesy of Mario Batali

Chicken Durand: Poulet Saute Durand

Recipe courtesy of Emeril Lagasse

Quesadillas with Jack and Spicy Saute

Recipe courtesy of Aida Mollenkamp

Vegetable Saute

Recipe courtesy of Alton Brown

Saute of Louisiana Crawfish Vol-au-Vent

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here