Pan Roasted Mushrooms

Pan Roasted Mushrooms
Pan Roasted Mushrooms | http://saltandwind.com This is one of those dishes I started making when I lived in Florence and it has stuck with me because of how simple it is. I sometimes serve it with this So...
Skill
Course
Cuisine
Ingredients
7
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
-
Servings
2 to 4
Diet
Pan Roasted Mushrooms | http://saltandwind.com
Skill
Beginner
Course
Side
Cuisine
American, Italian
Ingredients
7
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
-
Servings
2 to 4
Diet
Vegetarian
Pan Roasted Mushrooms | http://saltandwind.com

This is one of those dishes I started making when I lived in Florence and it has stuck with me because of how simple it is. I sometimes serve it with this Sostanza Brown Butter Chicken or tossed with a bit of creme fraiche and noodles for a simple pasta.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 12 ounces cremini mushrooms

    stemmed and quartered

  • 3 fresh thyme sprigs

    plus one more for garnish

  • 3 medium garlic cloves
  • 3 tablespoons whole wheat breadcrumbs
  • 3 tablespoons grated Pecorino cheese
  • 1/2 lemon

    for serving

Instructions

Heat the olive oil in a medium cast iron pan (or other heavy-bottomed pan) over medium-hight heat. When the oil shimmers, add the mushrooms, thyme, and garlic, stir to coat in the oil, season with salt and pepper and cook undisturbed at least 5 minutes. Meanwhile, toast the breadcrumbs in a small pan over medium heat until just golden, about 5 minutes.

Stir the mushrooms occassionally and continue to cook until the mushrooms have let off the excess water and they're golden brown, about 5 to 10 minutes more. Remove from heat, add thyme leaves of one sprig, sprinkle with breadcrumbs and cheese, squeeze lemon over the top and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/293-pan-roasted-mushrooms-recipe

Comments