Sautéed Mushrooms

Mushrooms cooked until deep brown, then finished in butter with Mama Nina Mix.

You'll need: 12-inch stainless steel skillet

Ingredients

• 1 1/2 lb cremini (baby bella) mushrooms, halved, quartered if large
• 1/4 cup water
• 1 tbsp olive oil
• 1 tbsp Roasted Chicken Mix, for browning
• 1 tbsp unsalted butter or ghee
• 1 tbsp Mama Nina Mix, for the butter
• 2 tsp apple cider vinegar

Method

1. Put the mushrooms and water in the skillet over medium-high heat. Tip: A crowded pan is fine here. They shrink a lot.
2. Cook, stirring now and then, until the mushrooms give up their liquid and the pan is dry, 8–10 minutes.
3. Add the olive oil and 1 tbsp Roasted Chicken Mix. Cook, stirring once in a while, until deep brown, 6–8 minutes. Tip: Don't stir too often. Browning happens when they sit.
4. Turn the heat to medium. Add the butter and 1 tbsp Mama Nina Mix.
5. Stir 1 minute, until the butter melts and smells nutty. Tip: The Mix goes in with the butter so it blooms in the pan.
6. Take the pan off the heat and stir in the vinegar. Tip: A splash of vinegar at the end wakes up the mushrooms.
7. Serve hot.

Don't be salty.