There are times when I have super weird food cravings. There are times when all I want and all I can think about are mushrooms. I sometimes just buy a package of cremini mushrooms, cook them in a bit of butter and eat them all on their own. I crave simplicity and mushrooms pack so much earthy delicious flavor that they do just that for me!
I went to the farmer’s market this past Sunday and I was immediately enamored with the mushroom stand. The mushrooms weren’t cheap (not going to lie), but I felt like they were worth it. They have a whole variety like chanterelles, enoki, portobellos, shiitake, oyster and lobster mushrooms. They’re magical looking. I got a couple of pounds of oyster and shiitake mushrooms and felt pretty stoked with my purchase.
This dish couldn’t be more simple. A bit of oil, a bit of butter, some flakey sea salt and a squeeze of charred lemon and lots of green onions on top. They’re deliciously perfect.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 pounds of a mix of mushrooms, trimmed and sliced (I used a medley of shiitake + oyster mushrooms)
- Kosher salt
- 1 lemon
- Flaky sea salt
- 2 green onions, trimmed and sliced
- To a medium skillet, set over medium heat, add the olive oil and butter. When the butter is melted, add the mushrooms and cook for about 5 to 7 minutes, until softened, stirring them regularly.
- When they’re cooked, add a pinch of salt and juice from 1/4 lemon. Toss them together until combined.
- Transfer to a bowl, top with a few pinches of sea salt, and then add sliced green onions on top. Serve with a grilled lemon, if you want more zest.
This recipe originally appeared on the Fresh Tastes blog on PBS Food.