Butter-Sautéed Mushrooms with Parmigiano
Quickly sautéed mushrooms in butter and garlic, finished with fresh parsley and grated Parmigiano-Reggiano.
Ingredients
- •1 pound Cremini mushrooms
- •3 tablespoons Unsalted butter
- •1 tablespoon Olive oil
- •3 cloves Garlic
- •1/4 cup Fresh parsley
- •1/2 cup Parmigiano-Reggiano
- •1/2 teaspoon Kosher salt
- •1/4 teaspoon Freshly ground black pepper
Instructions
- 1.
Clean the mushrooms: Gently wipe any dirt from the cremini mushrooms with a damp cloth or paper towel. Do not rinse them under water, as they will absorb too much moisture. Trim off the very end of the stems, then slice the mushrooms about 1/4-inch thick.
- 2.
Prepare aromatics: Mince the garlic cloves finely. Roughly chop the fresh parsley. Grate the Parmigiano-Reggiano cheese using a microplane or fine grater.
- 3.
Heat the pan: Place a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil and butter. Once the butter is melted and sizzling, but not browned, proceed to the next step.
- 4.
Sauté the mushrooms: Add the sliced mushrooms to the hot skillet in a single layer, if possible. If your pan is not large enough, cook them in two batches to avoid overcrowding, which will steam rather than sauté them. Cook undisturbed for 3-4 minutes until they begin to brown on one side. Then, stir and continue to cook, stirring occasionally, until all the mushroom liquid has evaporated and the mushrooms are tender and deeply golden brown, about 5-7 minutes more.
- 5.
Add garlic and season: Push the mushrooms to one side of the pan and add the minced garlic to the cleared space. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it. Stir the garlic into the mushrooms. Season generously with kosher salt and freshly ground black pepper.
- 6.
Finish and serve: Remove the skillet from the heat. Stir in the chopped fresh parsley. Transfer the sautéed mushrooms to a serving dish. Immediately sprinkle a generous amount of freshly grated Parmigiano-Reggiano over the top. Serve hot as an appetizer, perhaps with crusty bread for dipping.
Tips
- 💡Avoid washing mushrooms directly under water; they act like sponges and will release too much liquid during cooking, preventing proper browning.
- 💡Do not overcrowd the pan. Cooking mushrooms in batches ensures they brown beautifully instead of steaming. Patience is key for deep flavor.
- 💡Use a large, heavy-bottomed skillet that retains heat well for the best results in sautéing.
- 💡Always use freshly grated Parmigiano-Reggiano for the best flavor and texture; pre-grated varieties often contain anti-caking agents that affect melting and taste.
- 💡Serve immediately while the mushrooms are hot and the cheese is just beginning to melt from the residual heat.
Recipe from TheCookbook.ai
Created by smw355