Michael Chiarello's Best Button Mushrooms

 I do not recall a time that I did not like mushrooms. Really. Maybe when I was a little kid. Maybe.

I suppose there is a moment where every child won't eat something new especially if it is made completely wrong. You know what I mean right?

 Like microwaved brussels sprouts...gosh I hate when people make them like that. Ewww!!!

Or when some people rinse your mushrooms in a bunch of water. You know you shouldn't do that right?  That is what makes the texture all gross-like. That is when people will say they don't like them. 

So don't do that. Take a lightly damp cloth and wipe your mushrooms. It is tedious and no one really like to do it but I promise you it is worth it. You will now like mushrooms.

Mushrooms are one of those things I tend to always toss in my shopping cart. I eat them with so many things and I also like them on their own. There is a local restaurant to me that serves them up as a side dish. I could probably just eat a whole bowl of them and call it dinner. Maybe I will one day when no one is looking and thinks I'm super weird for eating a bowl of mushrooms. 

Believe it or not, button mushrooms are my least favorite. I always seem to go with cremini or oyster or or something fancy like morels or chanterelles. They just seem to be more of my kind of mushroom. But when you can get a pound of button mushrooms for super cheap. You have to buy them. 

And you have to make something super tasty with them. I decided to try out Michael Chiarello's recipe. I mean he is a big time chef like kinda guy. He knows his way around a kitchen. So you just go for it. And you drool over all the smells that will waft from your skillet while cooking them. The layers of nutty browned butter and mushrooms and yummy garlic oh and thyme and mushrooms are best friends so this dish is just a no-brainer. I am gonna go eat a bowl of mushrooms now. Ciao!

Michael Chiarello's Best Button Mushrooms
1 1/2 pounds whole white button mushrooms, cleaned
6 Tbls good quality olive oil
6 Tbls unsalted butter
1 Tbls minced garlic
1 1/2 tsp fresh thyme leaves, chopped
1/2 cup good quality dry white wine
2 Tbls lemon juice
sea salt


In a large skillet, heat the olive oil over high heat then add in the mushroom. This is important, let the mushrooms be until the bottoms have started to caramelize. If you stir too soon the mushrooms with realize their juices and begin to steam, you do not want that.

Once caramelized on the bottoms, toss the mushrooms and cook for about 5 minutes more.

Add the butter to the pan and toss the mushrooms around again. Cook the mushrooms until they are beautifully browned and the butter smells fragrant.

Season the mushrooms with some salt and throw in the garlic. Toss around and cook for about 2 minutes more.

Now add in the white wine, lemon juice and thyme. Cook until most of the liquid has evaporated. Taste and adjust salt level if necessary. Serve immediately.