Brown butter mushrooms
Serves 4
Cook time: 25 minutes
Mushrooms are often touted as a superfood, and it’s for a good reason. The mushrooms used in the photo for this recipe, Chicken of the Woods and Hen of the Woods, provide more than a full daily serving of vitamin D as well as large amounts of protein, vitamin C, and flavonoids. Not only are they excellent for you, they also pack a delicious punch. Experiment with different types of mushrooms and see which you like best!
4 oz butter
8 oz mushrooms of choice chopped or torn lengthways into bite sized pieces
2 garlic cloves minced
4 leaves sage sliced
¼ cup white wine
¼ cup water
Salt and pepper
1 tablespoon lemon juice
1. Heat butter over medium heat in a pan and swirl occasionally.
2. When the butter starts browning, take the pan off the heat.
3. Add the sage and return to the heat. Cook for another minute.
4. Add the water, some salt and pepper, and the mushrooms. Swirl the ingredients in the pan, making sure the mushrooms get covered in the butter. Cover with a lid and cook on medium high for ten minutes or until the mushrooms start to brown and the liquid has almost all evaporated.
5. Turn down the heat and add the garlic. Cook for another minute.
6. Add the wine and lemon juice. Cook for another minute to simmer off the alcohol.
7. Serve on top of noodles, rice, toast, by themselves, or with another food of choice.
Recipe adapted from Brown Butter-Sage Hen of the Woods by Alan Bergo on Forager Chef.