Total Time
12mins
Prep 5 mins
Cook 7 mins

This recipe was in the Jun 2006 issue of New Zealand's TASTE which I just received from my cookbook swap partner Tansy. How about that -- a recipe for a mushroom dish that I can really enjoy, 'cause they still have a crunch!

Ingredients Nutrition

Directions

  1. Wipe mushrooms clean with a clean, damp cloth, then cut them in half.
  2. Heat a large frying pan over high heat for several minutes, then add the oil & get it really hot.
  3. Drop the butter into the hot oil, where it will quickly sizzle & start to turn golden. BEFORE it turns brown, add the mushrooms!
  4. QUICKLY cook the mushrooms for NO MORE THAN 4 1/2 to 5 minutes, stirring once or twice, until lightly browned. If the mushrooms are cooked too slowly, they will stew, give off liquid & become a soupy mess.
  5. Season with black pepper & salt, then add the coriander & chives.
  6. Immediately spoon the mushrooms into a serving bowl & ENJOY!
Most Helpful

5 5

A quick and simple way to get yummy mushrooms to serve with grilled meats or even just over mashed potatoes. I added a little fresh thyme, still had some - I think it is a good herb to use with mushrooms.

5 5

This is a delicious recipe. I add cream, dill and tarragon for a nice mushroom sauce for chicken, steak or whatever you want. Thanks for posting

5 5

The platter of these mushrooms was greeted with a bunch of 'oooos' and 'aaaaas' from my kids, and I had to be quick to get any, and no wonder, they are just perfect! I really like how the cooking method is so detailed, it works and the texture is firm and crisp (or as crisp as a mushroom can be).