Button mushrooms get a bad rap as the elevator music of the mushroom world. But Nashville chef Matt Bolus of the 404 Kitchen is out to get them the respect he thinks they deserve with this easy technique.

November 18, 2014

Button mushrooms get a bad rap as the elevator music of the mushroom world. But Nashville chef Matt Bolus of the 404 Kitchen is out to get them the respect he thinks they deserve. Here, he shares his easy technique trick for making them ultra delicious—and even kid-friendly. Spoiler alert: there's butter involved.

"I like to quarter them, or cut them in eights if they're gigantic. Heat a pat of butter in a pan over medium high heat. (You can use a cast iron pan if it's well seasoned, or a regular nonstick pan is fine.) Just before the butter starts to brown, add the mushrooms and toss them a little bit to make sure they're coated. Here's the important part: let them sit, cut side down—don't move them—until they get nice and caramel-y crisp, about three or four minutes. Dump the butter out, and add a bit of vinegar to the pan. I like white wine vinegar (my favorite is Kimberley Chardonnay vinegar, which has a touch of sweetness) or apple cider vinegar, especially in the fall. You don't need a lot - just enough to get things moving in the pan. Take the pan off the heat, add a little more butter, salt and pepper, and move everything around. You're done. The mushrooms get a vinegary, buttery coating with an earthy, meatiness in the center. Kids will inhale them."

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