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This is supposedly Chef Michael Chiarello’s favorite way of cooking button mushrooms. And I have to say, they came out very good indeed. I love the earthiness of mushrooms with fresh herbs, and just a hint of citrus. I’d never thought of adding lemon to mushrooms. It definitely adds a nice tart contrast to the meaty, rich mushroom flavor.
Crazy Good Leftover Too!
Psssst! If you end up with leftovers, chop them up and use them in an omelet or on top of a grilled burger. Yum! But, it’s rather unlikely you’ll end up with leftover Michael Chiarello’s best button mushrooms. You could do as I did and make a double batch just so you would have more for other dishes!
Also try my dilly dilly grilled mushrooms.
Michael Chiarello’s Best Button Mushrooms
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
Nutritional values are approximate.
