Cowboy Mushrooms (Print version)
Golden skillet mushrooms tossed in garlicky cowboy butter with lemon, herbs, smoked paprika, and a little heat.
# Ingredients:
For the mushrooms
01 -
1 1/2 lb (680 g) cremini mushrooms, wiped clean and sliced 1/3 inch thick
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt, plus more to taste
04 -
1/4 teaspoon black pepper
For the cowboy butter
05 -
6 tablespoons (85 g) unsalted butter
06 -
4 cloves garlic, minced
07 -
1 teaspoon Dijon mustard
08 -
1 teaspoon fresh lemon juice, plus more to taste
09 -
1/2 teaspoon smoked paprika
10 -
1/8 teaspoon cayenne pepper, or more to taste
11 -
2 tablespoons chopped fresh parsley
12 -
1 tablespoon chopped fresh chives
# Instructions:
01 -
Wipe the mushrooms clean with a damp towel, trim any dry stem ends, and slice them about 1/3 inch thick. Keep the pieces similar in size so they cook evenly.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook for 8-10 minutes, stirring only now and then, until the released liquid evaporates and the mushrooms turn golden at the edges.
03 -
Reduce the heat to medium-low. Add the butter and let it melt around the mushrooms without letting it brown hard or smoke.
04 -
Stir in the garlic, Dijon, smoked paprika, and cayenne. Cook for 30-60 seconds, just until the garlic smells fragrant and the mushrooms are coated in glossy butter.
05 -
Remove the skillet from the heat. Stir in the lemon juice, parsley, and chives. Taste and add more salt, pepper, or lemon juice if needed. Serve hot.
# Good to know:
01 -
Use a wide skillet so the mushrooms brown instead of steam.
02 -
Best served hot right after cooking.
03 -
Leftovers keep refrigerated for up to 3 days.