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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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No, not literally toadstools . This wonderful mushroom dish is one of my favorites when celebrating Samhain (or Hallowe'en). I especially like serving the mushrooms hot on a bed of quinoa. Ingredients:
2 lbs cremini mushrooms (whole) |
4 tablespoons unsalted butter |
2 tablespoons canola oil |
2 tablespoons dried marjoram (crushed) |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons garlic (minced) |
Directions:
1. Scrub the mushrooms clean and leave their stems on (as long as the stems are not spotty, too fibrous, or otherwise inedible). Slice the mushrooms in half, down the middle.
2. In a large skillet over medium-high heat, melt the butter in the canola oil.
3. When the butter is melted and staring to bubble a little bit, add the mushrooms and toss them to coat in the butter and oil. Sprinkle them with the marjoram, salt, and pepper.
4. Saute, stirring as you do, for 12-15 minutes, browning the mushrooms as they shrink and lose moisture.
5. Add the minced garlic and continue to cook until the garlic starts browning.
6. Remove from the skillet, plate, and serve.
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