Seared Mushrooms

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Total Time: 17

Servings:

2 tablespoons olive oil
12 ounces assorted mushrooms (use button, cremini, shitake), cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons unsalted butter, cut into pieces
2 garlic cloves, crushed
2 tablespoons chopped fresh Italian leaf parsley
1 baguette French bread, sliced and toasted

Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Make sure the mushrooms are in a single layer, so they get the lovely browned color. If they are too crowded, the mushrooms will steam and won’t brown. Season with salt and pepper, toss mushrooms, and continue to cook. Keep tossing often and, if needed, reduce heat to avoid scorching the mushrooms. Cook until they are golden brown on all sides, about 5 minutes more.
Reduce heat to medium and add butter and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Continually spoon butter over mushrooms until butter smells nutty, about 4 minutes. What you want to do is tip the pan, spoon the butter, give a stir and repeat. Remove mushrooms from skillet with a slotted spoon.
Serve on top of toasted bread and sprinkle with parsley.