Pan-Roasted Mushrooms


8 cups (2 L) sliced mushrooms (such as chanterelles, shitake, oyster or morels)

3 tbsp (45 ml) extra virgin olive oil

2 tbsp (30 ml) water

¼ cup (60 ml) unsalted butter

2 tbsp (30 ml) shallots, minced

1 tbsp (15 ml) fresh thyme, chopped

1 tbsp (15 ml) fresh chives, chopped

1 clove garlic, minced

Salt and fresh cracked black pepper


Mushrooms have high water content. This means they must be cooked over high searing heat for a long time to remove the excess moisture. Undercooking mushrooms is a common mistake for home cooks and chefs. I like to cook mushrooms until they are dark and crispy. They become, sponge-like and soak up the rich flavour of butter and herbs, added in the cooking process. I add a splash of water to the skillet to prevent the mushrooms from burning before they are able to release their own natural, flavourful juices.

In a large, wide, hot skillet add oil and wait for 30 seconds, add mushrooms and 2 tbsp. (30 ml) water to the pan. Cook, but do not stir, until the mushrooms are crispy and golden, about 8 minutes. Toss with butter, shallots, thyme, chives, garlic, salt and pepper (to taste).

Serves 4 as a side dish or topping

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