Pan-roasted mushrooms, revisited

October 9, 2010 at 7:52 pm 2 comments

Pan-roasted chanterellesFinding a delicious recipe is wonderful. Finding a way to simplify its preparation but still retain every bit of the deliciousness is even better.

I first posted the recipe for pan-roasted mushrooms nearly two years ago; I’d got it from a LiveJournal friend, and found it among the most tasty mushroom side dishes I’d ever encountered.

But, as written, the recipe called for cooking the mushrooms in small batches until they’re dried and caramelized, then giving them a gloss of butter, garlic and parsley … then wiping the pan clean and starting all over again with the next batch. Which, let’s face it, is kind of a pain in the butt if you’re cooking a lot of mushrooms

This afternoon, looking at a bag of lovely chanterelles I’d bought from The Mushroomery via Corvallis Local Foods, it occurred to me that it should be possible to streamline the prep without losing any of the flavor, by simply roasting all the mushrooms, moving them to a bowl, and then giving them all the garlic-butter treatment at once.

So I did. And I’m hear to tell you that – served with leftover roast chicken reheated with a bunch of late cherry tomatoes from my garden and good bread to mop up the juices – the mushrooms were exactly as delicious as I remembered, and a whole lot easier to prepare.

If you love mushrooms, you need to try this, whether you do it with wild mushrooms or tame. If the ‘shrooms are a touch dried out, as mine were, all the better. The result is chewy, dare I say meaty, savory, and rich with the gloss of butter and garlic. You won’t be sorry.

Pan-roasted Wild Mushrooms, Revisited

Ingredients

  • Olive oil
  • Wild (or domesticated) mushrooms, cleaned and thickly sliced
  • Fresh-ground pepper
  • Kosher salt
  • Unsalted butter, about 1 tbsp per cup of cooked mushrooms
  • Garlic – at least 1 fat clove per above
  • Fresh Italian parsley, minced – a generous handful, ditto

Method

In a large skillet, add enough olive oil to coat the bottom. Heat the pan on high until the oil shimmers but does not smoke, and glides easily across the pan when tipped.

Add a layer of mushrooms, one at a time, so they don’t touch. Season with fresh-ground pepper and a pinch of kosher salt.

After about 1 minute, reduce the heat to medium-low and continue cooking – without stirring the mushrooms – for 3-4 minutes. Using tongs, turn the mushrooms and cook for 3 more minutes, until they’re browned and fairly dry. Remove to a bowl with a slotted spoon.

Repeat for each batch of mushrooms, adding olive oil if necessary.

After all the mushrooms are cooked, wipe out the pan with a paper towel and return to medium. For each cup of mushrooms, add a tablespoon of butter, (at least) a clove’s worth of minced garlic and a handful of parsley. Stir until the butter is all melted and the garlic is turning golden (but not burning!), then return the mushrooms to the pan. Toss with the buttery mixture until heated. Remove from heat and serve, hot, as a side dish with just about anything.

Leftovers keep just fine in the fridge.

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Entry filed under: autumn, garlic, mushrooms. Tags: .

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2 Comments Add your own

  • 1. Sam Breach  |  November 19, 2013 at 9:51 am

    Oooh, it’s just the season for this dish. Looks scrumptious. I love mushrooms.

    Reply
  • 2. marketcook  |  November 19, 2013 at 10:33 am

    Go for it, Sam – it’s the best thing to do with mushrooms EVER. (In fact, you may see more of it in the upcoming “Style It …” reveal, if I ever make up my mind which photo/recipe to submit…) — Pat

    Reply

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