Scale this recipe up or down as many times as you like as long as you cook these mushrooms in one layer without overcrowding the pan. If doubled - may need two pans or to cook this dish in batches.
Clean the mushrooms. Leave them whole but trim the step (do not remove it) so that it's level with the rest of the mushroom cap.
Melt 2 TBSP of butter in a large frying pan (ideally cast iron) over medium heat. Let the pan get very hot - heat it for at least 4 minutes until shimmering. Add your mushrooms in a single layer. Cook undisturbed for around 5 minutes, until nice golden sear has formed on the bottom (be careful not to burn.) Sprinkle with a nice pinch of kosher salt.
Flip the mushrooms and cook undisturbed on the other side, also for about 5 minutes until golden brown.
Add the remaining butter and cook the mushrooms for another minute or so, stirring and coating them well with the butter. Season with pepper and more salt, as needed. Stir in garlic and herbs and cook for just about 30 seconds, until fragrant. Remove from heat and serve.
Ingredients
Directions
Clean the mushrooms. Leave them whole but trim the step (do not remove it) so that it's level with the rest of the mushroom cap.
Melt 2 TBSP of butter in a large frying pan (ideally cast iron) over medium heat. Let the pan get very hot - heat it for at least 4 minutes until shimmering. Add your mushrooms in a single layer. Cook undisturbed for around 5 minutes, until nice golden sear has formed on the bottom (be careful not to burn.) Sprinkle with a nice pinch of kosher salt.
Flip the mushrooms and cook undisturbed on the other side, also for about 5 minutes until golden brown.
Add the remaining butter and cook the mushrooms for another minute or so, stirring and coating them well with the butter. Season with pepper and more salt, as needed. Stir in garlic and herbs and cook for just about 30 seconds, until fragrant. Remove from heat and serve.
