Whole Mushrooms with Herbs, Butter and Garlic
A great side dish to roasted and braised meats, these flavorful basted mushrooms also make a hearty vegetarian main course when spooned atop a bowl of creamy polenta. Look for a variety of wild mushrooms at your local fall farmers’ market.
Ingredients
- 2 Tbs. avocado or olive oil
- 1 lb. (500 g) assorted whole wild mushrooms, such as maitake, portobello, king trumpet and chanterelle mushrooms
- 8 Tbs. (1 stick) (4 oz./120 g) unsalted butter, cut into 4 pieces
- Kosher salt and freshly ground pepper
- 8 garlic cloves
- 4 fresh rosemary sprigs
- Flaky sea for salt for sprinkling
Directions
In a cast-iron fry pan large enough to hold the mushrooms in a single layer, warm 1 Tbs. of the oil over medium-high heat. Add the mushrooms and cook, without moving them, until a deep brown crust forms, about 3 minutes. Add 4 Tbs. (2 oz./60 g) of the butter to the pan, then turn the mushrooms and cook until a brown crust forms on the second side, about 2 minutes more. Season with kosher salt and pepper.
Add the remaining 4 Tbs. (2 oz./60 g) butter, plus the garlic and rosemary. Flip the mushrooms and cook for 2 minutes more. Season again with kosher salt and pepper.
Flip the mushrooms once more. Tilt the pan and use a large, shallow spoon to baste the mushrooms with the butter, making sure to baste the larger mushrooms so they cook through fully, about 3 minutes. Sprinkle lightly with the flaky sea salt. Remove the pan from the heat and let the mushrooms rest for 2 minutes to allow them to absorb the butter. Transfer the mushrooms to a platter and pour any remaining butter, plus the garlic and rosemary on top. Serves 2.
Williams Sonoma Test Kitchen