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Adventures in food for curious cooks.


Sauteed Shallot Mushrooms

Lynley Jones

This simple recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.


2 shallots

About 15 medium crimini or button mushrooms

3 Tablespoons olive oil (plus a bit more if needed)

Salt and pepper to taste


1.  Remove the skin from the shallots and slice them thinly into rounds.

2. Heat a skillet on the stove over medium heat.  Add the olive oil to the skillet and allow it to warm for a moment.  Add the shallots to the skillet and allow them to gently simmer and soften as you do the next step.  If they begin to brown, turn the heat down a bit.  They should turn no more than slightly golden. 

3. Remove the mushrooms stems and slice them thinly.  When the shallots are soft, add the mushrooms to the skillet along with a few pinches of salt and a grind or two of pepper. Saute for about 10 minutes, stirring occasionally, until the mushrooms are quite soft. Manage the heat as needed so that the mushrooms soften without turning crispy. If the pan begins to seem too dry after you add the mushrooms, add a bit more olive oil. When done, sample a mushroom and add more salt or pepper if needed.