Sautéed Mixed Mushrooms Prep
| Shelf Life: | 2 days under refrigeration |
| Portion/Serving: | 4 lbs. |
| Revision Date: | Mar 6, 2017 |
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Notes
All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program. |
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Ingredients
| 2 | lbs. | White mushrooms, quartered |
| 2 | lbs. | Cremini mushrooms, quartered |
| 1 | lb. | Shiitake mushrooms, stems removed, quartered |
| 1 | oz. | Garlic cloves, minced |
| 6 | fl. oz. | Olive oil, divided |
| 1 | Tbsp. | Sea Salt |
| 1 | tsp. | Black pepper, fresh ground |
Equipment
- Portion Scale
- Large Sauté Pan
- Mixing Bowl
- Rubber Spatula
- Storage Containers
Preparation
- Place mushrooms, garlic and 3 Tbsp. of olive oil in mixing bowl, toss well to combine.
- Evenly sprinkle with salt and pepper, toss to combine.
- Heat sauté pan over medium heat and add 1Tbsp. olive oil. Working in batches, when oil is shimmering add 1/3 of the mushroom mix. Allow mushrooms to caramelize tossing every so often. Transfer cooked mushrooms to sheet tray to cool. Repeat 2 more times until all of mushrooms are sautéed. Allow to cool completely.
- Transfer to a storage container, cover, label, store under refrigeration
