Mushrooms with Pickle-Brine Butter

These luscious mushrooms sauteed in butter get a great, briny kick from pickle juice.

  • Total Time:
  • Servings: 6 to 8

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Ingredients

  • 1 stick plus 1 tablespoon unsalted butter
  • 6 tablespoons extra-virgin olive oil
  • 3 medium shallots, thinly sliced (1 1/2 cups)
  • 3 pounds mixed mushrooms, such as cremini, oyster and stemmed shiitake, thickly sliced or quartered
  • 3/4 cup brine, strained from a jar of dill pickles
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add one-third of the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add one-third of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add one-third of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm.
  2. Repeat the process 2 more times with the remaining butter, olive oil, mushrooms and pickle brine. Season the mushrooms with salt and pepper and serve.
Contributed By Photo © John Kernick Published December 2014

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