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mshappy - Posted January 18, 2004 04:33 PM
I made these for dinner tonight and they are delicious!
Michael's Best Button Mushrooms
Recipe courtesy Michael Chiarello
Recipe Summary
Prep Time: 15 minutes Cook Time: 25 minutes
Yield: 4 servings
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea 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 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 and lemon juice. Cook to evaporate the liquid.
Add the wine and reduce until the mushrooms are glazed with the sauce. Toss in the parsley and serve immediately.
I made these for dinner tonight and they are delicious!
Michael's Best Button Mushrooms
Recipe courtesy Michael Chiarello
Recipe Summary
Prep Time: 15 minutes Cook Time: 25 minutes
Yield: 4 servings
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea 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 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 and lemon juice. Cook to evaporate the liquid.
Add the wine and reduce until the mushrooms are glazed with the sauce. Toss in the parsley and serve immediately.