4 tablespoon butter Plugrá® Butter
1 pound Crimini mushrooms stems trimmed
1 tablespoon minced garlic 3-4 cloves, more or less to taste
1 tablespoon fresh thyme
1 tablespoon fresh rosemary minced
1 tablespoon flat Italian parsley Minced
kosher salt to taste
fresh ground pepper to taste


1.Heat a skillet over medium - medium low heat. Add the mushrooms and allow to sit undisturbed until they start to release some moisture, about 5 minutes.
2.Add 3 tablespoons of butter to the pan, stir the mushrooms to fully coat in the melted butter. Then let the mushrooms sit, undisturbed for another 5 minutes. Watch the heat carefully and reduce if needed. You want the butter to brown but not burn.
3.Flip the mushrooms, then allow them to sit undisturbed for another 5 minutes, until browned.
4.Continue to cook, stirring occasionally, until mushrooms are browned and tender. When mushrooms are done, add remaining tablespoon of butter. Stir in the garlic and herbs, season to taste with salt and pepper. Cook for about 1 more minute, until garlic and herbs are fragrant. Serve immediately.

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