Want to hone your mushroom cooking technique? Give yourself an excuse to splurge on expensive mushrooms by trying Tom Colicchio's recipe for pan-roasted mushrooms from Think Like a Chef. Colicchio's method for pan-roasting mushrooms—making sure to work in small batches—is to brown them for 2 minutes, season with chopped shallot, garlic, butter, thyme and tarragon, and finish with 2 more minutes of cooking. This dish can act as a main course or a side.
Cook the Book: Pan-Roasted Mushrooms
About This Recipe
- 4 to 6 tablespoons extra-virgin olive oil
- 2 pounds mixed wild and cultivated mushrooms, cleaned, trimmed, and thickly sliced
- Kosher salt and freshly ground black pepper
- 1 or 2 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh tarragon (optional)
Heat about 1 tablespoon of the oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
Add a little chopped shallot and garlic, some butter, and some thyme and tarragon. Continue cooking the mushrooms until they are tender, about 2 minutes more, then transfer them to a paper towel. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches.
Just before serving, add a bit more butter or oil to the skillet and warm the mushrooms over medium heat. Season with salt and pepper and serve.