You might have seen my earlier post about the problems I have with cooking mushrooms. Things had improved, but I knew there was room to do better…and today I found it (with the help of a little pointer from a magazine).
For this technique you need:
- mushrooms (say 20 brown caps)
- a good non-stick frying pan
- a little bit of butter (about 1tsp)
And for serving/eating I I also suggest having:
- salt and
- hot buttered toast
1. Remove any obvious grit from the mushrooms and chop into thick slices.
2. Put the frying pan on to a high heat (don’t leave it there too long, they tend to buckle).
3. Put the mushrooms in and stir occasionally.They’ll heat up and generate their own juice.
4. When they look a bit browner/smaller and nearly cooked, add in the butter. You’ll need less than you think.
5. Quickly stir the mushrooms around to absorb the melted butter.
6. Leave in for another minute or two, stirring.
Serve on hot buttered toast and sprinkle with shaved parmesan.