Cooked Mushrooms

By kjs1010

Ingredients

• 4 oz white or brown mushrooms
• 2 tsp butter
• 1-2 generous pinches of salt
• freshly ground pepper to taste

Details

Servings 2

Preparation

Step 1

Trim off and discard all but 1/8 inch of the mushroom stems, then wipe clean, halve, and slice the mushroom caps thickly. You should have about 2 cups. Melt the butter in a wide skillet over a high flame. When it just begins to brown, throw in the mushrooms with 1-2 generous pinches of salt (mushrooms need a good amount of salt). Toss to coat with butter, then let the mushrooms cook, undistrubed, for several seconds. Continue cooking the mushrooms, stirring and tossing every 20 seconds or so, letting them brown appetizingly. Taste-they are usually cooked after 1-2 minutes. Sprinkle a little black pepper over them.

Note: Unless they are very dirty, don't rinse in water; they will absorb a lot of the water making them quite difficult to brown in the pan, and will end up soggy.