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Craft's mushrooms

Time 40 minutes
Yields Serves 4 to 6
Craft’s mushrooms
(Glenn Koenig / Los Angeles Times)
1

Pick the leaves off the tarragon, parsley and chervil. Mince them together and set aside for later.

2

Mince the shallots and garlic cloves together. Using a sauté pan, cook the garlic and shallots in 3 tablespoons oil over medium-low heat until they are translucent, about 5 minutes, stirring frequently so the shallot and garlic does not burn. Add the butter and continue to cook the garlic and shallots until they are tender. Set the garlic-shallot butter aside.

3

Heat a large sauté pan over medium-high heat until hot. Add the remaining vegetable oil and sauté the mushrooms until they are golden brown, seasoning with one-half teaspoon salt and a few grinds of pepper, or to taste.

4

Add the garlic-shallot butter to the mushrooms as well as the chopped herbs. Stir the mushrooms in the sauté pan so that they are evenly coated with the herbs and garlic-shallot butter.

5

Taste the mushrooms and add more salt if needed.

6

Drain the mushrooms briefly on paper towels to remove any excess fat if desired before serving.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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