Today we talk about Mushrooms!
Recipe:
1 pound Fresh Puffball or King Oyster Mushroom (seasonings are per pound)
4 tablespoons Butter
2 tablespoons Olive Oil
1 tablespoon fresh thyme leaves
4 sprigs Fresh rosemary, leaves removed from center twig, but kept intact in small bunches
3 teaspoons Kosher salt + more to taste
2 teaspoons Fresh ground black pepper
Directions:
1) Clean the mushroom by using a damp paper towel to remove any dirt, and trim the stem end with a paring knife so all that remains is white flesh. If the Puffball is very large, it's a good idea to peel it first - the outer skin can get leathery.
2) Slice the puffball into large slices, about 1/4 inch thick. If using King Oyster Mushrooms, slice them lengthwise as thickly and evenly as you can.
3) Stud the mushroom slices with the rosemary leaves, and sprinkle liberally with 1/2 the salt and pepper.
4) Melt the butter and oil over medium heat in a large skillet until foamy.
5) Lay the mushroom slices in the skillet and fry them until they are well browned - about 3-4 minutes depending on their size.
6) Flip the slices over, season again with remaining salt and pepper, and sprinkle with fresh thyme while waiting for the other side to brown.
7) Serve immediately with a nice steak, grilled chicken, or all by themselves with just a salad and bread.
food52.com/rec...
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