Sauteed Mushrooms

Mushrooms were one of the first foods I fell in love with once I was brave enough to step outside of the comfort zone that comes with being a picky eater. I love the way that the flavors grow when you cook them, and I find the aroma to be cozy, warm, and salivating. I find this dish delicious enough to serve on its own, but it would go fantastically with steak or a creamy pasta as well. Think low-lighting, French accents, and red velvet curtains. That’s the environment that this dish evokes. Enjoy….

·         Crimini Mushrooms

·         Salted Butter

·         Thyme

·         Salt

1)      Wash and slice off the stems of 5-8 mushrooms. Slice them from top to stem, in thick slices (they will shrink as they cook).

2)      Warm a saucepan to medium heat, melt two tablespoons of butter in the pan, swirling to coat.

3)      Place sliced mushrooms in the pan so every mushroom has one side down. Do not overcrowd, and work in batches if necessary. Sprinkle the mushrooms with salt and thyme.

4)      Sauté for 4 minutes, or until the mushrooms start to release their juices, then flip the mushrooms over onto their other side. Sauté for another 4 minutes. Continue cooking and flipping until the mushrooms have reabsorbed almost all of their juices (patience is important for letting the flavors fully develop). Inhale deeply. Serve.