Pan-Fried Mushrooms
by
Sofia Bodovic Olsson
Delicious butter fried mushrooms! Here, we used wild mushrooms, but you can use any kind you prefer.
This is a very versatile recipe that can be added to pasta dishes, risottos, omelets and sandwiches, among many other recipes. Pan-fried mushrooms also work perfectly as a side for your favorite protein!
- Level
Basic
- Cooking
30m
- Overral
45m
- Ready
Mixed Mushroom
2 cupsButter
2½tbspVegetable Oil
1tbspBlack Pepper
to tasteSalt
to taste
Equipment
Brush
Cast-Iron Skillet
Mixed Mushroom
2 cupsButter
2½tbspVegetable Oil
1tbspBlack Pepper
to tasteSalt
to taste
Equipment
Brush
Cast-Iron Skillet
Pan-Fried Mushrooms
Sofia Bodovic Olsson
Clean 2 cups of mushrooms with a brush or a paper towel
Remove the harder stems and cut or tear the mushrooms into bite-size pieces
Place a pan over high heat and add 1tbsp of vegetable oil until it just barely smokes
Add the mushrooms
Season with salt and black pepper to taste
Stir fry for about 4m until all the liquids evaporate and the mushrooms brown
Add 2½tbsp of butter and reduce the heat to medium-low
Stir to coat all the mushrooms and fry for 5m until they are deep brown
Turn the heat to low and let the mushrooms cook for 2m until crispy
Drain the mushrooms on a paper towel to remove excess fat. The pan-fried mushrooms are ready
Enjoy them as a topping, a filling, or a side dish!