Cómo saltear champiñones: dorados y tiernos

Ingredientes

• 16 oz Cremini or Baby Bella mushrooms, cleaned and sliced 1/4 inch thick
• 3 cloves Garlic, smashed and finely minced
• 1 tbsp Extra virgin olive oil
• 2 tbsp Unsalted butter, cold and cubed
• 1 tsp Fresh thyme leaves
• 1 tbsp Fresh Italian parsley, chopped
• 1/2 tsp Sea salt
• 1/4 tsp Cracked black pepper
• 1 tsp Sherry vinegar or fresh lemon juice

Preparación

1. 1

   Clean the mushrooms by wiping with a damp paper towel and slice uniformly into 1/4 inch pieces. Note: Washing under running water can make them too wet to sear.

2. 2

   Ensure the mushrooms are bone dry before they ever see the pan.

3. 3

   Heat a 12 inch heavy bottomed skillet over medium high heat and add the olive oil.

4. 4

   Once the oil shimmers, add the mushrooms in a single layer across the pan.

5. 5

   Allow the mushrooms to sear undisturbed for 3–4 minutes until a deep brown crust forms.

6. 6

   Toss the mushrooms and add the cold cubed butter, minced garlic, and thyme.

7. 7

   Saute for an additional 2–3 minutes until the butter foams and garlic smells nutty.

8. 8

   Remove the pan from the heat immediately to prevent the garlic from scorching.

9. 9

   Stir in the sea salt, cracked black pepper, and fresh parsley.

10. 10

    Add the optional splash of sherry vinegar and toss until the mushrooms are glossy and coated.