This Pan Roasted Italian Mushrooms recipe 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 crème fraîche and noodles for a simple pasta.
12ouncescremini mushroomsstemmed and halved or quartered
3fresh thyme sprigsor fresh rosemary, plus one more sprig for garnish
3mediumgarlic clovespeeled and smashed
3tablespoonswhole wheat breadcrumbs(optional)
3tablespoonsgrated Pecorino cheese(optional)
1/2lemonfor serving (optional)
Instructions
Heat The Pan: Warm the olive oil in a medium cast iron pan (or other heavy-bottomed pan) over medium-high heat.
Sauté The Mushrooms: When the oil shimmers, add the mushrooms and garlic, stir to coat them in the oil, season with salt and pepper, and cook undisturbed for at least 5 minutes.
Toast The Breadcrumbs: Meanwhile, toast the breadcrumbs in a second small pan over medium heat until just golden, about 5 minutes. Stir the mushrooms occasionally and keep cooking until they've let off their excess water and turned golden brown, about 5 to 10 minutes more.
Garnish The Dish: Remove the pan from the heat, add the leaves from one thyme sprig, sprinkle with the breadcrumbs and cheese, squeeze the lemon over the top, and serve.