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
Ingredients
  • 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
Instructions
  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.

 

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