Serves: 4
Ingredients:
- 2 tablespoons Olive~Me & Co.’s Herbes de Provence Olive Oil
- 1 tablespoon Olive~Me & Co.’s Roasted Garlic Olive Oil
- 8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix
- 2 tablespoons water
- 3 to 4 tablespoons unsalted butter, cut into small chunks
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 1/2 clove garlic, minced
- Salt and freshly cracked black pepper
Directions:
- To make the pan roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add Olive~Me & Co.’s oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.
- Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.
