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Michael’s Best Button Mushrooms

NapaStyle Wine Club Michael’s Best Button Mushrooms NapaStyle Wine Club Michael’s Best Button Mushrooms
About this Recipe
These richly browned mushrooms are the first dish I ever cooked well while still a teenager in California’s Central Valley. The key to success is being patient. You want to avoid stirring them at first so they get deeply caramelized and don’t release a lot of liquid. Although a lot of cooks look down on button mushrooms, I’m a big fan. You just have to handle them right. Don’t rinse them or they’ll take up water; just wipe them with a damp cloth or brush them with a mushroom brush to clean.
Serve with
Grove Street Pinot Noir
Sonoma
Ingredients
Serves: 4
  • 6 tbsp extra-virgin olive oil
  • 1 1/2 lbs whole small button mushrooms, wiped clean
  • 3 tbsp butter
  • gray sea salt
  • 1 tbsp minced garlic
  • 1 1/2 tsp fresh thyme leaves, chopped
  • 2 tbsp lemon juice
  • 1/2 cup white wine
  • 1 tbsp chopped parsley leaves
Directions
Preparation Time: 10 minutes
Cooking Time: 30 minutes

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. Sauté another 2 minutes, and add the thyme, lemon juice and white wine. Cook to evaporate the liquid.

Toss in the parsley and serve immediately.

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