Pan-Roasted Mushrooms Recipe | Cook the Book

Name: Pan-Roasted Mushrooms Recipe | Cook the Book
Ingredients: 4 to 6 tablespoons extra-virgin olive oil; 2 pounds mixed wild and cultivated mushrooms, cleaned, trimmed, and thickly sliced; Kosher salt and freshly ground black pepper; 1 or 2 shallots, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 2 tablespoons unsalted butter; 2 tablespoons fresh thyme leaves; 2 tablespoons chopped fresh tarragon (optional)

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Author : Robyn Lee

cook the book mushrooms

Pan-Roasted Mushrooms Recipe | Cook the Book

Ingredients

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4 to 6 tablespoons extra-virgin olive oil2 pounds mixed wild and cultivated mushrooms, cleaned, trimmed, and thickly slicedKosher salt and freshly ground black pepper1 or 2 shallots, peeled and finely chopped2 garlic cloves, peeled and finely chopped2 tablespoons unsalted butter2 tablespoons fresh thyme leaves2 tablespoons chopped fresh tarragon (optional)

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Instructions

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Step 1

Heat about 1 tablespoon of the oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.

Step 2

Add a little chopped shallot and garlic, some butter, and some thyme and tarragon. Continue cooking the mushrooms until they are tender, about 2 minutes more, then transfer them to a paper towel. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches.

Step 3

Just before serving, add a bit more butter or oil to the skillet and warm the mushrooms over medium heat. Season with salt and pepper and serve.