This is a simple yet delicious preparation for most types of mushrooms. Brown butter and crispy mushrooms, what’s not to like? With a squeeze of fresh lemon juice and freshly chopped parsley, you have a great addition to your scrambled eggs in the morning or as a side dish for dinner.
¼ cup of EVOO
4 oz of fresh mushrooms
1 clove of garlic, smashed
2-3 Tbsp of butter
2 sprigs of thyme
Squeeze of fresh lemon juice
1 tsp of freshly chopped parsley or chervil
Salt and pepper to taste
Heat a large skillet on medium-high heat. Once the pan is hot, add the oil.
Once the oil is hot, place the mushrooms in the pan and gently press down. Let them sear without touching them for about 3 minutes.
Once seared, flip mushrooms and season with salt and pepper. Let them cook for another 5 minutes or until golden brown.
Reduce heat to medium and add butter, thyme, and garlic. Place the thyme and garlic on top of the mushrooms and baste with butter using a spoon until it starts to smell nutty.
Remove the mushrooms from the skillet, mix with parsley and lemon juice, and enjoy hot.