Pan-Roasted Mushrooms

A mixture of mushrooms can be cooked together to enjoy with roasted or grilled meat or fish, or alongside a meatless casserole. By adding a little water you prevent the mushroooms from burning before they release their own liquid, then continue to cook them until they turn dark and crisp.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons  extra-virgin olive oil
• 8  cups mushrooms, quartered if large (about 1 1/2 lbs)
• 2  tablespoons water
• 1⁄4 cup unsalted butter
• 2  tablespoons shallots or 2  tablespoons yellow onions, minced
• 1  tablespoon fresh thyme, chopped
• 1  tablespoon fresh chives or 1  tablespoon green onion top, chopped
• 1  garlic clove, minced
•  salt and coarsely ground pepper

Directions

1. Heat a large, heavy frying pan over high heat. Add oil and wait for 30 seconds before adding mushrooms and water.
2. Cook without stirring until mushrooms are crisp and golden, about eight minutes. Remove from heat and immediately stir in butter, shallots, thyme, chives and garlic.
3. Toss with salt and pepper and serve all at once.