Pan Seared Mushrooms

Name: Pan Seared Mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 lbs button mushrooms, quartered; 1 tbsp oil; 2 tbsp butter, divided; pinch of kosher salt; 1 tbsp wine, preferrably dry white wine (but red wine works also); 2 tbsp freshly parsley leaves, chopped, or other herbs of choice

Written by Ellen Published on June 24, 2019 in

DifficultyBeginner

Yields4 Servings

Prep Time5 minsCook Time20 minsTotal Time25 mins

2 lbs button mushrooms, quartered

1 tbsp oil

2 tbsp butter, divided

pinch of kosher salt

1 tbsp wine, preferrably dry white wine (but red wine works also)

2 tbsp freshly parsley leaves, chopped, or other herbs of choice

Heat oil and 1 TBSP butter in your skillet (ideally cast iron) on high until shimmering, for at least 4 minutes.

Add your mushrooms in one layer, without overcrowding the pan, and cook undisturbed for 1.5-2 minutes until nice golden sear is achieved. Turn each mushroom gently to the other side and again, cook undisturbed for 1.5-2 minutes.

Now reduce the heat to medium, season your mushrooms with a pinch of salt and cook for about 8-10 minutes or so, stirring from time to time to avoid burning. You will see your mushrooms decrease in size, release some of their liquid and turn golden brown colour all around.

When happy with the level of caramelization on the mushrooms, add the wine. The purpose of this is to scrape up all of the flavourful umami flavours that are left on the bottom of your pan (called fond.) Then add remaining tablespoon of butter and stir again until all of the mushrooms are nicely coated. Remove from heat and stir in parsley. Serve right away or allow the flavours to meld at room temperature for up to an hour. Enjoy!