Button Mushroom Salad
I liked this moody shot.
I like to clean mushrooms with a damp paper towel -- then the dirt just slides off the mushrooms without damaging them.
Cutting off the stems.
I packed them snugly into a saucepan with garlic and thyme.
Then comes the dousing with olive oil.
The mushrooms will float at first.
They shrink and darken as they cook.
The olive-oil poached mushrooms, on the left. Prepping the tomato, on the right.
Seeding a tomato is a bit of an evisceration.
Finely dicing the tomato. I also chopped some slivered almonds; they're on the left.
Slicing the mushrooms. Thinly, thinly!
I arranged the mushrooms in an overlapping circle -- the culinary equivalent of dealing cards.
Sprinkle first with lemon juice -- don't be shy. The mushrooms need acid.
After adding the tomato and almonds, it's time for some olive oil.
Then pecorino cheese. Did you notice how all I've really done is slice and sprinkle. Love these kinds of recipes!
Button mushrooms in all their glory.
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Author Notes: The button mushroom has been nothing but kind to us. It offers up loads of flavor without hogging the spotlight. It's inexpensive and holds its own in the fridge when we ignore it for a week. And while we can now buy many different kinds of mushrooms, the button remains delicious.
And so I present you with a button mushroom salad, inspired by one I had at Txikito, an excellent Basque restaurant in Chelsea. Txikito's is made with king oyster mushrooms. When I later tried to recreate this recipe, I realized that king oyster mushrooms just weren't available to most home cooks. But there sitting in my local Gristedes, waiting to help, was the button. - amanda
Serves 4
- 12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed
- 3 sprigs thyme
- 1 large garlic clove, lightly smashed
- Salt
- Olive oil, for cooking and dressing the mushrooms
- 1/2 lemon
- 1 1/2 tablespoon finely diced tomato
- 1 1/2 tablespoon slivered almonds, finely chopped
- 1 1/2 tablespoon grated pecorino Romano cheese
- Thin slices of toasted baguette, for serving
- Arrange the mushrooms stem-side-down in a single layer in a saucepan. They should fit snugly. Use more than one pan if needed. Tuck the thyme and garlic between the mushrooms. Season with salt. Add enough olive oil to barely cover the mushrooms. Set the pan over medium heat and cook until bubbles rise to the surface, then reduce the heat to low and poach, uncovered, until tender, 20 to 30 minutes.
- Use a slotted spoon to remove the mushrooms to a cutting board. Let them cool. Reserve the oil. If there’s mushroom liquid at the bottom of the pan, pour the oil into a container and save the mushroom liquid to dress the mushrooms.
- Very thinly slice the mushrooms (think carpaccio). On each of 4 salad plates, arrange the slices in overlapping rows to form a circle about 6 inches in diameter. Squeeze the lemon over the mushrooms, making sure to hit all of them – be generous! Season with salt if needed. Sprinkle the mushrooms with tomato and almonds. Dress with the mushroom liquid if there is any, or your best olive oil. Sprinkle with the cheese.
- This recipe is a Community Pick!
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10 months ago linasofia
I made these delicious mushrooms, and topped them with poached eggs (side of buttered soldiers)! Amazing
10 months ago amanda
Amanda is a co-founder of Food52.
Yum!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
This was wonderful! I served it as an appetizer last night and used the mushroom-infused oil to brush the crostini prior to browning them.
about 2 years ago latoscana
Gosh, this takes me back to childhood. My grandmother often sauteed sliced mushrooms with garlic and ate them on toast for lunch. Thanks for reminding me of this delicious yet simple dish.
about 2 years ago Nora
Mushrooms are now on my shopping list. I'm eager to try this! Question: will they keep?
about 2 years ago kr2160
the way you describe the helpful button mushroom is very cute :) it is indeed inexpensive and patient when we ignore it for weeks in the fridge!
about 2 years ago Miche
I've seen recipes which don't list water in the ingredient list, so thought maybe you considered olive oil such a staple it didn't have to be mentioned either : ) as do I!
about 2 years ago Miche
shouldn't olive oil be listed in the ingredients?
about 2 years ago amanda
Amanda is a co-founder of Food52.
Thanks for the catch -- fixed now!