Fresh mushrooms, a sprig of rosemary, a sprinkling of salt and pepper and a drizzle of oil combine to create a flavor that is much more than the sum of its parts. Rosemary Mushrooms are great when served over grilled steaks, or as a side dish on their own. I tasted a mushroom straight from the pan the first time I made them and it was all I could do not to devour the full pan of mushrooms before our steaks were off the grill!
COOK’S NOTE: The only secret to cooking great mushrooms is not to stir them too frequently. Allow them to brown before stirring them, this will help develop a golden brown crust and prevent them from being soggy or stewed in their own juices as they cook.
Rosemary Mushrooms
Yield: 4 servings
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Rosemary Mushrooms
SavePinPrintReviewServings: 4 servings
Ingredients
- ▢1 tablespoon light flavored olive oil
- ▢16 ounces crimini or bella bella mushrooms quartered or sliced 1/4″ thick
- ▢1/2 teaspoon kosher salt
- ▢1/4 teaspoon freshly ground black pepper
- ▢1 tablespoon fresh rosemary minced
Instructions
- Warm the oil in a large stainless skillet over medium-high heat. When the oil is shimmering, add the mushrooms and toss to coat. Sprinkle with rosemary and let them cook without stirring for 1-2 minutes. Stir, sprinkle with salt and pepper and cook another minute. Serve hot. Enjoy!
Notes
The only secret to cooking great mushrooms is not to stir them too frequently. Allow them to brown before stirring them, this will help develop a golden brown crust and prevent them from being soggy or stewed in their own juices as they cook.
