Seared Mushrooms with Garlic and Thyme
adapted from a recipe by Chris Morocco for bon appetit
Ingredients:
- 2 tablespoons olive oil
- 12 ounces mushrooms (such as shiitake, oyster, or wild foraged), cut into 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 heat until it’s 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 until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
I often make a sauce out of this basic recipe by adding a little flour or cornstarch and some wine, broth, or cream. It makes a great pasta sauce! You can always substitute different types of mushrooms for the ones in a recipe. Get to know the properties of different varieties and let that be your guide. Shiitakes are meaty, oysters are delicate in flavor, and morels are nutty and woodsy. What are your favorite mushrooms!
Fingerling Potatoes with Oyster Mushrooms
Morel and Asparagus Crispy Pizza
Eggs Nested in Sauteed Chard and Mushrooms
Shiitake Tartines with Cheddar Fondue
Teriyaki Mushroom Sauce on Grilled Salmon
Spring Pasta with Morels, Ramps, and Peas
