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Seared Mushrooms with Garlic and Thyme<\/p>\nSeared Mushrooms with Garlic and Thyme<\/p>\n
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2 T. olive oil<\/p>\n
12 ounces mushrooms (such as maitake, oyster, and\/or king trumpet), cut into large pieces<\/p>\n
Kosher salt, freshly ground pepper<\/p>\n
4 T. unsalted butter, cut into pieces<\/p>\n
2 sprigs thyme<\/p>\n
2 garlic cloves, crushed<\/p>\n
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Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.\u00c2\u00a0 Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.<\/p>\n","protected":false},"excerpt":{"rendered":"
Seared Mushrooms with Garlic and Thyme 2 T. olive oil 12 ounces mushrooms (such as maitake, oyster, and\/or king trumpet), cut into large pieces Kosher salt, freshly ground pepper 4 T. unsalted butter, cut into pieces 2 sprigs thyme 2 garlic cloves, crushed Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with…<\/p>\n