Michael's Best Button Mushrooms
6 tablespoons extra-virgin olive oil
1-1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt (Pat's note: white sea salt works fine, I've also used Kosher salt)
1 tablespoon minced garlic
1-1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped fresh parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately.
Source: Michael Chiarello http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24882,00.html
Pat’s notes: yummmmie!!!
6 tablespoons extra-virgin olive oil
1-1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt (Pat's note: white sea salt works fine, I've also used Kosher salt)
1 tablespoon minced garlic
1-1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped fresh parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately.
Source: Michael Chiarello http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24882,00.html
Pat’s notes: yummmmie!!!