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These luscious mushrooms sautéed in butter get a great, briny kick from pickle juice. Slideshow:  More Mushroom Recipes 

Chef Stuart Brioza
Stuart Brioza
December 2014

Gallery

Credit: © John Kernick

Recipe Summary

total:
45 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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