Ahhhh mushrooms, weird animal plants. You know, mushrooms can be polarizing for people. I’m on the spectrum of “I could eat mushrooms EVERY day”. If you want to start liking mushrooms, you got to start with button mushrooms. They’re mild, meaty, and earthy. Especially when prepared in this simple fast manner, they took on a beautifully meaty texture and a smokey taste that rivals any meat dish!

This simple recipe pairs perfectly with any meaty, warm wintery, starchy dish.

Try it with mashed potatoes. * whispers *

Let’s get to cooking!

Prep:

• Prep time: 5 minutes

• Cook time: 7-8 minutes

Ingredients:

• 10-15 button mushrooms - I prefer cremini brown mushrooms, which are basically a more mature version of button mushrooms. I think they have more flavor IMO.

• 3-4 garlic cloves- minced

• 2 tbsp butter (if using salted butter make sure you adjust the salt)

• 2 tbsp olive oil

• 1 tbsp sesame oil

• 3 tbsp parsley - chopped (chop stems and leaves separately)

• 1/4 cup water

Recipe:

This is a really easy recipe; the major thing you want to focus on in this recipe is getting the texture of these cuties right. Mushroom can cook really fast, and they take on a great texture when cooked quickly. So keeping that in mind, let’s start! 🧑🏻‍🍳

Heat your pan to medium if you’re using stainless steel and on medium-high if using a basic non-stick. Stainless steel always gives you a good sear, but can burn food so fast.

Once heated, introduce the butter and olive oil to the pan, and add the minced garlic to it too. Cook until the garlic starts to lightly brown. This should happen in less than a minute.

Protip: When cooking with butter, combining it with a higher smoking point oil helps avoid butter from browning or burning too fast. Butter unlike oils has water content and is made of dairy fats, so it can burn easily.

Add the mushroom to the pan and toss it well for a good minute. The minced parsley stems you separated earlier goes into the mix. The sautéing of the fresh herb initially with the mushroom releases amazing aromatics that adds layers to your flavoring.

You’ll know it’s time to add the water when you notice the garlic getting a deeper caramel color. You don’t want the garlic to burn, so add the water then and place the lid over the pan and cook for 4-5 minutes. And it’s done! I mean check it, however it’s enough time for mushroom to cook.

Turn off the heat. drizzle the sesame salt, add salt and cracked pepper to taste, and give it a good toss. Garnish with the chopped parsley leaves before serving.

Happy eating!