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Recipe and photo by Michael Chiarello, Host of "Easy entertaining with Michael Chiarello" on the Food Network.
These mushrooms are so incredibly delicious! This
is my "go-to" recipe for both special occasions and dinner parties.
These caramelized mushrooms are great served with steak, prime rib,
and even on their own as an appetizer or vegetable side dish. These
mushrooms are a definite "must make."
Check out Linda's
Appetizer Recipes and
Mushroom Recipes for more great cooking ideas.
Michael's Best Button Mushrooms Recipe:
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
6 tablespoons extra-virgin
1-1/2 pounds whole small button mushrooms, cleaned*
3 tablespoons butter
salt or coarse salt
1 tablespoon minced
1-1/2 teaspoons fresh-chopped thyme leaves
2 tablespoons fresh-squeezed
1/2 cup white
1 tablespoon chopped fresh Italian flat-leaf parsley
* Also know as white for common
mushrooms. These mushrooms are also known as champignons de Paris
the French. These are the mushrooms sold at your grocery stores.
How To Clean Mushrooms: Mushrooms are extremely porous and soak up water like a sponge. This is because they are
mostly water; never soak fresh mushrooms. Use a soft mushroom brush and simply
brush away any clinging medium rather than washing with water. You may also wipe
them with a damp paper towel. There is no need to peel mushrooms.
In a large skillet over high heat, heat the olive oil.
When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. NOTE: Do not move or stir the mushrooms until they have
caramelized on the bottom, approximately 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the
bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.
Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add
the garlic; sauté another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and
until the mushrooms are glazed with the sauce.
Toss in the parsley, transfer to a warm bowl, and serve immediately.
Makes 4 servings.