Button Mushrooms in Butter
This is a delightful side dish full of sweetness and fragrance. It’s glorious and simple. Serve alongside noodles and roasted meats of all varieties. I always double the recipe to have leftovers for the next morning’s omelet. Save the trimmed stems for stock. Trimming the stems is a nice tidy look for the mushrooms but you can leave them on if you wish. Serves 4
- 4 tablespoons unsalted butter
- 1 pound button mushrooms, washed and stems trimmed flat with the cap
- 3 bushy sprigs fresh thyme
- 2 medium shallots sliced thinly
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon finely chopped parsley
1. Heat a medium sauté pan over medium high heat. Add the butter. When the edges of the butter begin to brown add the mushrooms.
2. Toss to coat the mushrooms evenly with butter, then add the thyme and sliced shallots. Season lightly with salt and pepper. Cook until the mushrooms start to exude their juices, about 3 minutes.
3. Give the mushrooms a good stir then cover with a round circle of parchment paper with a hole cut in the center. You can also place a lid, slightly ajar on top to allow slow evaporation.
4. Reduce heat to low and cook for 15 to 20 minutes at a slow simmer until most of the liquid has evaporated and mushrooms are starting to caramelize in the butter.
5. Remove the thyme stems from the mushrooms and discard. Toss the mushrooms with chopped parsley and spoon into a serving dish. Serve warm.