Vegetarian meal tonight, and these mushrooms turned out so thick and tasty you don't miss the meat. My co-worker Joe told me about this one earlier today while I was sorting out the weathered mushrooms so I decided to take a bag home and try it. The key is not to move them at first while they soak up the oil and caramelize. Pick one up and check it intermittently until it looks deep brown but not charred. This recipe came courtesy of Michael Chiarello on the Food Network website.
The pearl potatoes I boiled for about 9 minutes until they were soft but not breaking apart and then fried them in a pan with some butter, salt and pepper (also at Joe's recommendation). If you get them crisp enough on the outside, it's like having 20 tiny baked potatoes! The rainbow chard I also got a recipe for, but it turned out too much on the oily side so I'm going to omit it. Made them good to dip the bread in, though.
Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 1/2 pounds whole small button mushrooms, wiped clean
- 3 tablespoons butter
- Gray sea salt
- 1 tablespoon minced garlic
- 1 1/2 teaspoons fresh thyme leaves, chopped
- 2 tablespoons lemon juice
- 1/2 cup white wine
- 1 tablespoon chopped parsley leaves
Directions
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
