Brooklyn Cooking School, With Recipes

Butter-and-Thyme-Basted Mushrooms
This rich, fragrant mélange of mushrooms is a lovely side dish to the braised short ribs.

• 1-1/2 pounds mixed mushrooms (such
  as shiitake, cremini, chanterelle, black trumpet, hedgehog, or oyster)
• Extra-virgin olive oil
• 1/2 bunch fresh thyme sprigs
• 1/2 cup (1 stick) butter, softened
• Salt and pepper
• Fresh thyme leaves

Cut off mushroom stems even with caps; discard stems. Lightly rinse mushrooms. Gently pat dry with paper towels

In large skillet add enough olive oil to coat bottom of skillet. Heat over medium heat until hot. Add large handful of mushrooms and few sprigs of thyme to skillet. (Caution: Thyme sprigs may cause oil to pop.) Let mushrooms brown on one side, about 2 minutes. Gently turn mushrooms over. Add 1 tablespoon softened butter to skillet. Let butter melt. (It should be frothy.) Baste by gently tilting skillet down toward you and, using spoon, scoop up frothy butter and toss over mushrooms; cook until tender. Use slotted spoon to transfer mushrooms and thyme to serving bowl. Repeat until all mushrooms are cooked. Transfer final batch of mushrooms to bowl along with remaining butter in skillet. Season with salt and pepper. Remove thyme sprigs. Garnish with fresh thyme leaves. Makes about 3 cups.