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It's the season for mushrooms in Paris and we've been taking full advantage. We first had them as an appetizer before dinner in a restaurant (Appetizers are called 'entrees' in France, go figure.) They were so delicious and seemed simply prepared so I decided to try to recreate them in our little kitchen.
And, voilà! Just as delicious and ¼ of the price, my favorite combination. 🙂
The markets here have so many varieties to choose from: Oyster, Shiitake, Cremini, Chanterelle, and others that are unfamiliar to me but taste delicious! You can make this recipe with any mushrooms you like, a combination or just a single variety.
If you have leftovers, refrigerate them overnight and stir into soup, pasta or just reheat and serve on their own. They're hearty enough to be a light meal, but I love to serve them alongside a bowl of the French classic, Potato Leek Soup or as the main attraction in Mushroom Barley Soup.
Garlic Butter Mushrooms
- 1 pound mushrooms one type or a variety (button, chaneterell, shiitake, crimini)
- 3 tablespoons butter divided
- 2 cloves garlic finely chopped
- salt and freshly ground black pepper
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- Clean mushrooms and trim bottom of stem. Cut into ¼-inch thick slices.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds.
- Add mushrooms, cook and stir 7 to 9 minutes, until liquid releases, then evaporates and mushrooms are tender and golden brown (let stand undisturbed for last 2 minutes for better browning). Stir in remaining 1 tablespoon butter. Season to taste with salt and freshly ground black pepper. Transfer to serving bowl, sprinkle with fresh parsley and chives and serve.