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Mushroom Medley

I like to serve these as a side dish or I’ll make these and spoon them over white rice.(Adrianna Adarme/PBS Food)

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.

Mushroom Medley


  • 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


  1. 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.
  2. When they’re cooked, add a pinch of salt and juice from 1/4 lemon. Toss them together until combined.
  3. 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.

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