Mushrooms On The Side Food

NO-FAIL METHOD FOR HOW TO COOK MUSHROOMS

Steps:

• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Heat olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper.
• At the same time as seasoning with the salt and pepper, stir in butter, garlic, thyme and lemon zest. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.

MUSHROOMS ON THE SIDE

Steps:

• Clean your mushrooms.
• To slice your mushrooms: Break off the stems and slice the tops into 3 slices. (I say this because I pick the big tubby mushrooms).
• Slice butter into several pieces.
• In a 10 inch skillet:.
• Melt the butter in your skillet over medium heat.
• Place all of your mushroom bits into the skillet, including the stems.
• Stir well, coating the mushrooms with the butter.
• Turn your heat to medium low and cover your skillet.
• Check and stir every 10 minutes or so, so your mushrooms continue to be basted in the butter. They will form their own liquid, this is fine.
• When your mushrooms are dark and soft they are ready, at least 1/2 hour. If you need to you can turn the heat LOW and keep them until the rest of your meal is finish. Once you've turned the heat down you needn't stir as often.
• Serve on the side of your main meal as a compliment.