Buttery Sautéed Mushrooms with Spruce Tips and Chives

2 T. salted butter

4 C. small white button mushrooms (11oz/320gms)

¼ tsp. salt

1 T. chopped spruce tips

2 T. minced chives (or green onions)

light sprinkling of pepper

 

Wash the mushrooms under running water, then leave them to dry on a tea towel or paper towel until most of the moisture is off. Pat them lightly with the towel to speed the process. If your mushrooms are large, cut them in halves (or even quarters if really large). In a heavy skillet over medium heat, melt the butter until it starts to sizzle and smell nutty, just beginning to brown slightly. Tip in the mushrooms and sprinkle them with the salt. (The salt helps draw the moisture out of the mushrooms.)  Sauté the mushrooms, stirring them often, so they brown on several sides, for 8 to 10 minutes. First, the liquid will be released from the mushrooms, but keep cooking them until this liquid is cooked away and the mushrooms start to brown. Once the liquid is evaporated you will need to stir them more often.  When the mushrooms have all turned a deep golden color on several sides, sprinkle them with the chopped spruce tips and chives. Cook them for 1 minute more, stirring constantly. Remove the pan from the heat, give them a very light sprinkling of pepper (you don’t want to overpower their delicate flavor), and tip them into a small serving bowl, scraping all the lovely butter and sprucy, chivey bits into the bowl, too. Serves 4 as a side dish.