Stewed Mushrooms

By the RecipeCafe Archives

Ingredients

• 0.5 lb (225 g) fresh mushrooms
• 3 tbsp (45 g) unsalted butter
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 All-purpose flour, for dredging (approximately 1–2 tbsp / 8–16 g)
• 0.5 cup (120 ml) hot water or stock

Instructions

1. 1. Wash 1/2 lb (225 g) mushrooms thoroughly under cold running water.
2. 2. Remove the stems, scrape them clean, and cut into pieces. Peel the caps and break them into pieces.
3. 3. In a cast-iron skillet or heavy saucepan over medium heat, melt 3 tbsp (45 g) butter until it foams and subsides, about 1–2 minutes.
4. 4. Add the mushrooms and cook, stirring occasionally, for 2 minutes, until they begin to release moisture and turn slightly glossy.
5. 5. Season with salt and pepper. Dredge (sprinkle and toss) the mushrooms with flour — approximately 1–2 tbsp (8–16 g) — coating them lightly on all sides.
6. 6. Add 1/2 cup (120 ml) hot water or stock, stirring to incorporate the flour into the liquid. Cook slowly over low heat for 5 minutes, until the sauce has thickened to a light, glossy consistency and the mushrooms are fully tender when pierced with a fork.