Michael Chiarello's Best Button Mushrooms
Chef Michael Chiarello's (and my) favorite way to cook up button mushrooms.
Servings 4
Calories 260kcal
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 ½ pounds button mushrooms small, whole, wiped clean (I used mini Bellas)
- 3 tablespoons butter
- kosher salt
- 1 tablespoon garlic minced
- 1 ½ teaspoons thyme leaves fresh, chopped
- 2 tablespoons lemon juice
- ½ cup white wine
- 1 tablespoon parsley chopped
Instructions
- Heat the oil over high heat in a large skillet.
- Add the mushrooms, stem-side down. Do not move them around. Cook them until they start to caramelize on the bottoms.
- Toss the mushrooms and cook for 5 more minutes.
- Add the butter. Once melted, toss and cook another 5-8 minutes or until the mushrooms are browned.
- Add the salt and garlic and cook another 2 minutes.
- Add the fresh thyme, lemon juice and wine and cook until the liquid has evaporated.
- Remove from heat. Stir in the parsley. Serve.
Nutrition
Calories: 260kcal | Carbohydrates: 8g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg