Make Mushrooms!
Mushrooms are a wonderful ingredient that take a dish to the next level. With so many different mushrooms available at the stores today, we really have an opportunity to explore them and work their magic in our gastronomical adventures. Here is one such dish that can be served with something as simple as grits or polenta or a luscious veal chop!
Seared Mushrooms with Garlic and Thyme
Ingredients
Serves 4
2 tablespoons olive oil
12 ounces mushrooms (such as maitake, oyster, and/or king trumpet), cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons unsalted butter, cut into pieces
2 sprigs thyme
2 garlic cloves, crushed
Directions
Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms (pan basting) until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
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