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Pan-Roasted Hen of the Woods Mushrooms

Pan-Roasted Hen of the Woods Mushrooms
Yields
6 servings

Recipe Courtesy Tom Colicchio from “Craft of Cooking: Notes and Recipes from a Restaurant Kitchen.”

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ingredients

6
Tbsp extra virgin olive oil (90 ml)
3
lb(s) hen of the woods mushrooms, trimmed and thickly sliced (1362 g)
Kosher salt and freshly ground black pepper
2
shallots, peeled and minced
2
large garlic cloves, peeled and minced
3
Tbsp unsalted butter (45 ml)
3
Tbsp fresh thyme leaves (45 ml)
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directions

Step 1

Heat a large skillet over medium heat. Add about 1 tbsp. of oil, then add a large handful of the mushrooms (just enough to loosely cover the bottom of the pan). Salt and pepper the mushrooms and let them sizzle undisturbed until they begin to brown on the bottom, about 2 minutes.

Step 2

To serve, wipe out the skillet one last time and heat over medium. Add a skim of oil. Add all the mushrooms, some salt and pepper, and some fresh thyme leave and butter if you like and cook, tossing the mushrooms in the hot pan, until they are heated through.

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