Prep 5 mins
Cook 20 mins
No, not literally "toadstools". This wonderful mushroom dish is one of my favorites when celebrating Samhain (or Hallowe'en). I especially like serving the mushrooms hot on a bed of quinoa.
- 907.18 g cremini mushrooms (whole)
- 59.16 ml unsalted butter
- 29.58 ml canola oil
- 29.58 ml dried marjoram (crushed)
- 2.46 ml salt
- 2.46 ml black pepper
- 29.58 ml garlic (minced)
- Scrub the mushrooms clean and leave their stems on (as long as the stems are not spotty, too fibrous, or otherwise inedible). Slice the mushrooms in half, down the middle.
- In a large skillet over medium-high heat, melt the butter in the canola oil.
- When the butter is melted and staring to bubble a little bit, add the mushrooms and toss them to coat in the butter and oil. Sprinkle them with the marjoram, salt, and pepper.
- Saute, stirring as you do, for 12-15 minutes, browning the mushrooms as they shrink and lose moisture.
- Add the minced garlic and continue to cook until the garlic starts browning.
- Remove from the skillet, plate, and serve.