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Author Notes: These sauteed mushrooms are part of my Thanksgiving menu. I used to make a chanterelle mushroom stuffing from a great recipe Alice Waters published in the NY Times in 1999, then one year I had hen of the woods mushrooms at Hearth in the East Village. They were a revelation. It was a few weeks before Thanksgiving and I became fixated on making these mushrooms, which meant changing (and thereby re-inventing) the turkey stuffing to avoid a mushroom-heavy menu. I don't really want to admit that these simple mushrooms are the star of the somewhat elaborate Thanksgiving meal - but I think they are.
That first year I couldn't find a sufficient amount of hen of the woods, so I added king trumpet mushrooms. They became part of this dish, and of the Thanksgiving tradition. - nettleandquince
- King trumpet (or king oyster) mushrooms (Pleurotus eryngii)
- Hen of the woods (or maitake) mushrooms (Grifola frondosa)
- Olive oil
- Fresh thyme
- Flaky sea salt
- Freshly ground black pepper
- Carefully wipe dirt from king trumpet mushrooms, if necessary.
- Cut off stub and thinly slice mushrooms lengthwise (the result are beautiful cross sections).
- In a large skillet, heat enough olive oil to cover the surface. Thinly slice garlic, cook in olive oil until just golden, remove immediately and set aside.
- Add the mushrooms - just enough so they don't overlap in the pan, working in batches as necessary - season with sea salt, freshly ground black pepper, and sprinkle with thyme. Sautée until the mushrooms become golden-brown on one side, turn them over, and cook another minute or two until soft but with a bit of bite.
- To serve, sprinkle with a little more thyme and the pieces of crispy garlic.
- This recipe was entered in the contest for Your Best Mushrooms
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