You may also like
Categories:Viewed: 58 - Published at: 4 years ago
Ingredients
- 1 pound Fresh Puffball or King Oyster Mushroom (seasonings are per pound)
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 tablespoon fresh thyme leaves
- 4 sprigs Fresh rosemary, leaves removed from center twig, but kept intact in small bunches
- 3 teaspoons Kosher salt + more to taste
- 2 teaspoons Fresh ground black pepper
Method
- Clean the mushroom by using a damp paper towel to remove any dirt, and trim the stem end with a paring knife so all that remains is white flesh. If the Puffball is very large, it's a good idea to peel it first - the outer skin can get leathery.
- Slice the puffball into large slices, about 1/4 inch thick. If using King Oyster Mushrooms, slice them lengthwise as thickly and evenly as you can.
- Stud the mushroom slices with the rosemary leaves, and sprinkle liberally with 1/2 the salt and pepper.
- Melt the butter and oil over medium heat in a large skillet until foamy.
- Lay the mushroom slices in the skillet and fry them until they are well browned - about 3-4 minutes depending on their size.
- Flip the slices over, season again with remaining salt and pepper, and sprinkle with fresh thyme while waiting for the other side to brown.
- Serve immediately with a nice steak, grilled chicken, or all by themselves with just a salad and bread.
