- 3 Tablespoons unsalted butter
- 10 ounces Crimini mushroom, thoroughly cleaned and sliced 1/4″ thick
- 1 large clove garlic, peeled and thinly sliced
- 1/2 Teaspoon chopped fresh rosemary or thyme
- 1/2 Teaspoon ground sea salt
- Preheat a 9″ cast iron skillet over medium heat.
- While the skillet heats prepare your mushrooms, and chop your choice of herbs.
- Turn the skillet up to medium-high heat, and add the butter to the pan.
- When the butter is mostly melted, add the mushrooms, garlic, and chopped rosemary or thyme.
- Toss the ingredients together to combine in the skillet, and then let the mushrooms sauté for a couple of minutes before turning.
- It’s important not to stir all the time, or the mushrooms won’t have a chance to brown, and that caramelized flavor is not to be missed!
- Cook until the mushrooms are tender with browned edges, about 5-8 minutes turning them 2-3 times total.
- Serve immediately with the entree of your choice.
- You can also save these for later as an omelet filling, salad topper, or for a pasta or risotto dish.