Buttery Salty Crispy Mushrooms
Adapted from Fox Farm & Forage.
Shown with grilled ribeye steak, and roasted beets with goat cheese.
- tiny bit of butter
- salt and pepper to taste
Tear mushrooms (or slice, if a dense variety like portobello) to desired size.
Add them in a single layer to a non-stick pan with nothing else in it.
Over low to medium-low heat, wait while they sweat out their moisture, and the moisture evaporates.
Add butter a half-pat at a time, and let the mushrooms absorb it. Use so little that there’s only a slight film of butter in the pan, not a pool. Add salt and pepper.
Turn the heat up a little, and let them caramelize a bit before serving.