I bought mushrooms to make white bean pate, but radically overestimated the amount I needed. I bought two pounds instead of two cups. So I decided to use the rest up in this simple dish from The Complete Italian Vegetarian Cookbook by Jack Bishop.
1.5 pounds white button mushrooms
3 Tbs. olive oil
3 medium garlic cloves, minced
1/4 cup minced fresh herbs
1. Clean mushrooms. Halve small mushrooms and quarter larger ones.
2. Heat the oil in a large skillet. Add the garlic and saute over medium heat until golden, about 1 minute. Add the mushrooms and raise the heat to medium-high. Cook, stirring often, until the mushrooms are golden brown and the liquid in the pan has mostly evaporated, about 8 minutes.
3. Add salt and pepper to taste and stir in the herbs. Cook for 1 to 2 minute just until the pan is dry. Serve immediately.
Bishop suggests using sage, oregano, thyme, marjoram, basil, parsley, and/or chives. I used a combination of sage, basil, parsley, mint and dill. Unfortunately, as is typical, my small deviation from the recipe was unsuccessful. The mint and dill flavors didn’t quite work with the earthiness of the mushrooms. I also used slightly less olive oil than called for, but I think that worked fine. The mushrooms weren’t as decadent, but they still tasted rich enough and they browned nicely (although I did have to add a few spoonfuls of water to start the cooking process). The texture of the mushrooms was pleasantly chewy in my opinion, but I know Derek wouldn’t have appreciated it at all.
Although these mushrooms were reasonably tasty, I think they were a bit boring for a side dish, and would work better as a component of a more complex dish.