Browned Buttered Mushrooms
Mushrooms are one of those foods that you either love or hate. Or so they say.
I, on the other hand, think mushrooms can be good or bad depending on how they are cooked. And in this case, they are cooked in browned butter, seasoned with fresh thyme and lots of Colima Sea Salt.
The result are mushrooms that are full of buttery earthiness, and have a texture that is a far cry from pale, rubbery, canned mushrooms.
These are easy to make, but don’t do it in a dark skillet. While you may be able to smell the butter as it browns, you want to be able to see the color. Once browned, it can be burned fast.
Put these on a steak, in a cream sauce, or on a pizza. Even if you are a mushroom hater, this might be the change you are looking for!
4 tablespoons unsalted butter
2 cups sliced mushrooms
2 teaspoons fresh thyme leaves
Colima Sea Salt, to taste
In a large, stainless steel skillet, melt the butter over medium low heat. Keeping an eye on it, let it cook until it just starts to brown. Add the mushrooms to the skillet. Cook until the mushrooms are golden brown. Add the thyme leaves and salt and stir. Turn off the heat and serve.
- Serving Size
- 1 serving
- per serving
- 12 grams
- 2 grams
- 2 grams