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Category: Mushrooms
Prep Time: Cook Time: Total Time:
6 tbsp extra virgin olive oil
1 1/2 lbs whole small button mushrooms, cleaned
3 tbsp butter
Sea salt or coarse salt
1 tbsp minced garlic
1 1/2 tsp fresh chopped thyme leaves
2 tbsp lemon juice
1/2 cup white wine
1 tbsp chopped fresh Italian flat-leaf parsley
In a large skillet over high heat, heat the olive oil. When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. NOTE: Do not move or stir the mushrooms until they have caramelized on the bottom, approximately 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.
Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add the garlic; saute another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and until the mushrooms are glazed with the sauce. Toss in the parsley, transfer to a warm bowl, and serve immediately. Serves 4
NOTE: Great as with beef and pork.
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BUTTON MUSHROOMS
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Category: Mushrooms
Prep Time: Cook Time: Total Time:
6 tbsp extra virgin olive oil
1 1/2 lbs whole small button mushrooms, cleaned
3 tbsp butter
Sea salt or coarse salt
1 tbsp minced garlic
1 1/2 tsp fresh chopped thyme leaves
2 tbsp lemon juice
1/2 cup white wine
1 tbsp chopped fresh Italian flat-leaf parsley
In a large skillet over high heat, heat the olive oil. When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. NOTE: Do not move or stir the mushrooms until they have caramelized on the bottom, approximately 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.
Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add the garlic; saute another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and until the mushrooms are glazed with the sauce. Toss in the parsley, transfer to a warm bowl, and serve immediately. Serves 4
NOTE: Great as with beef and pork.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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