Chestnut Mushroom Recipes | How To Cook Chestnut Mushroom? | Mushroom Cooking In Hot Butter
Chestnut Mushroom Recipes
Heavy bottomed pan (cast iron or french iron preferably)
- 320 g chestnut mushrooms (1 small box)
- 30 g butter (about 2 tbsp)
- 1 clove garlic peeled
- 7 g fresh flat-leaf parsley (about ½ a bunch)
- ¼ pc lemon, juiced
- salt to taste
- Rasp the garlic with a Microplane into a small bowl. Add the lemon juice together and mix.
- Lemon juice and garlic mixed together.
- Clean the mushrooms with a damp paper towel or brush to get rid of any dirt. Cut the mushrooms into quarters.
- Cutting the mushrooms in to 4 pieces.
- Before you begin have all of your ingredients ready to go as shown. Slice the parsley thinly and reserve in a bowl.
- All of the ingredients ready to go for cooking the mushrooms.
- Put a big, heavy-bottomed sauté pan on medium-high heat. Add ¾ of the butter to the pan and get it hot and foamy.
- Melting the butter in the pan.
- Once the butter is just about to turn brown, add your mushrooms. Turn them so they are all lying on a cut side and don't toss the pan just yet.
- Continue cooking the mushrooms over medium-high heat.
- If cooking in batches, reserve the cooked mushrooms in a bowl and continue cooking more mushrooms in more butter.
- Add them all together and get them hot again before continuing to the next stage.
Mushrooms Cooking In Hot Butter.
- Once the mushrooms are browned nicely, add the rest of the butter and turn off the heat.
- Immediately add the garlic-lemon mixture and toss well. Season with salt to your liking.
- The mushrooms almost finished cooking in the pan.
- Serve on a plate and enjoy alongside a main course.
- Sauteed chestnut mushrooms with butter, parsley, garlic and lemon.
|Chestnut Mushroom Recipe|
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