Pan-Roasted Mushrooms

Posted by & filed under Veggies of Valor.

Pan-Roasted Mushrooms
Serves: 4 as side dish
Recipe courtesy of Jeff Crump and Bettina Schormann, Authors of Earth to Table: Seasonal Recipes from an Organic Farm, 2009
  • 3 tablespoons extra-virgin olive oil
  • 8 cups sliced wild mushrooms (such as chanterelle, shiitake, oyster or morels)
  • 2 tablespoons water
  • ¼ cup unsalted butter
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 1 clove garlic, minced
  • Salt and freshly cracked black pepper
  1. Heat a large skillet over high heat. Add oil and wait for 30 seconds. Add mushrooms and water. Cook, without stirring, until mushrooms are crispy and golden, about 8 minutes. Remove from heat and stir in butter, shallots, thyme, chives, and garlic. Season to taste with salt and pepper.


Print Friendly

Leave a Reply

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: