1 tbsp olive oil
2 tbsp butter
The trick here is to get the mushrooms completely dry before roasting them, so do NOT rinse them - if they're dirty, pat them with a moist paper towel, to get the dirt off, but do not wash them.
Cut them into bite sized pieces (I quartered mine) and place them on a paper towel to dry. I think I left mine for half an hour or so.
Get out a large pan and add olive oil and butter - enough to coat the entire pan. Turn the heat up high and wait until the butter stops foaming and it's REALLY hot.
Add the mushrooms, taking care not to crowd them. If you have too many mushrooms, cook them in batches rather than risking crowding the pan.
Let them sit for awhile and soak up the oils - the pan will get dry which is fine - don't add more oil, but turn the heat down a bit if they start to smoke. When they start to get brown, shake the pan to get them to brown evenly.
They're done when they're brown all over and seem crispy. Season with pepper and serve.
REALLY good! I never knew not to wash mushrooms before, but it really makes a difference. I think I possibly added a tad too much oil/butter, so they weren't all that crispy, but they still tasted a LOT better than the mushrooms I usually make :-D
Saturday, June 13, 2020
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