Pan-Roasted Mushrooms
Pan-roasted mushrooms are first cooked until golden and crispy, then seasoned with butter, shallots, chives, thyme, and garlic. This method results in mushrooms that absorb loads of rich flavors and aren't soggy.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix
- 2 tablespoons water
- 3 to 4 tablespoons unsalted butter, cut into small chunks
- 2 tablespoons minced shallots
- 1 tablespoon chopped thyme leaves
- 1 tablespoon chopped chives
- 1 garlic cloves, minced
- Salt and freshly cracked black pepper
Instructions
- To make the pan-roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add the oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.
- Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.
Nutrition
Serving: 1portion | Calories: 217kcal | Carbohydrates: 8g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 12mg | Fiber: 2g | Sugar: 4g