Sauteed Mushrooms

Serve alongside steaks or chicken. This works great with white or cremini (baby portobella) mushrooms.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  cups  evenly  sliced mushrooms
• 3  ounces  clarified butter or 3  ounces olive oil or 3  ounces bacon drippings
• 1  tablespoon  minced shallot
•  kosher salt
• 1 1⁄2 ounces cognac
• 2  teaspoons  chopped chives
•  fresh ground black pepper

Directions

1. Heat 1 oz of fat in a large heavy bottom saute pan over high heat. A cast-iron skillet works the best.
2. Add a handful of sliced mushrooms and stir until just beginning to brown.
3. Push these mushrooms out to the sides of the pan. If the pan is dry add additional fat and add a second handful to the center of the pan, careful not to overcrowd the center.
4. Continue until all mushrooms are browning in the pan, add chopped shallot and sprinkle with kosher salt.
5. Once shallot has softened and mushrooms are done, reduce the heat to medium and deglaze the pan by adding cognac and stirring to coat the mushrooms.
6. Add some fresh ground pepper and stir in the chopped chives.
7. Serve immediately over steaks or other dishes.