August 19, 2009
Seriously, sit down, read this post then go and make these mushrooms. They are so simple, and so amazingly good. Would make a great appetizer or small tapas plate. Seriously omg.
1 T butter
1-2 cups small to medium cremini mushrooms sliced in half
1 T white wine vinegar
1 tsp parsley
shredded parmesan-reggiano to taste
1. Mm Mmm Mm. Heat butter in a medium skillet and add mushrooms once the butter is melted and looks bubbly.
2. Cook over medium-high heat for a few minutes, just until the mushroom start releasing water, then turn to medium-low heat and continue to cook until mushrooms shrink slightly and begin to brown. They will smell almost done, but they may take 10-12 minutes depending on the heat.
3. Add in white wine vinegar and toss around just like they do on cooking shows. As soon as the vinegar hits the pan it will begin to evaporate, leaving behind a slight sweetness.
4. Turn off heat and let rest 1 minute.
Turn mushrooms out on a plate or serving bowl and sprinkle parsley and parmesan on top. Salt and pepper are optional, but the vinegar, butter, mushroom, parsley and parmesan create an amazing taste that should be left alone to be celebrated in your mouth.