Ingredients
4 oz fresh pioppino mushrooms
1/2 tbsp butter unsalted
1/2 tbsp olive oil
1 heaping tsp scallions or red onion tops, sliced Green and white parts if using scallions, just above the bulb if using red onion tops
1 clove garlic, medium finely diced
2 dashes salt
2 dashes pepper
How to
- Clean and chop the mushrooms (slice large mushrooms in half lengthwise then chop the stems into 1-inch pieces)
- Melt the butter in the pan over medium heat and add the pioppini when it begins to sizzle. Stir well to coat.
- When the mushrooms begin to brown, turn the heat down to medium low and drizzle with the olive oil. Add the scallions to the pan. Stir well and continue to cook and turn the pioppino mushrooms so they brown evenly.
- When they are almost done to your liking, turn the heat down to low and add the garlic, salt, and pepper to the pan. Continue to stir gently until the edges of the garlic start to brown.
Serving suggestions
4 ounces of fresh mushrooms will make enough to lightly cover 4 pieces of toast.
Helpful tips and notes
A few notes for perfect sautéed mushrooms!
Depending on how you plan to serve these mushrooms, you can cut them into thinner or thicker slices. Just be sure to adjust the cooking time accordingly.
Be careful not to burn the butter as you’re heating it. This recipe moves quickly, so it’s best to stay close by and have all your ingredients prepped and ready to go.
If the mushrooms feel heavy, they may be holding some moisture. I like to cook them in a dry pan over medium-high heat to allow the excess moisture to evaporate.
If you have other veggies that you want to use or just want to switch things up, you can add them to the pan to cook with the mushrooms. I like to add thinly sliced onions.