COOK’S NOTE: The only secret to cooking great mushrooms is not to stir them too frequently. Allow them to brown before stirring them, this will help develop a golden brown crust and prevent them from being soggy or stewed in their own juices as they cook. Rosemary Mushrooms Yield: 4 servings (printable recipe)
1 tablespoon light flavored olive oil 16 ounces crimini or bella bella mushrooms, quartered or sliced 1/4″ thick ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 tablespoon fresh rosemary, minced Warm the oil in a large stainless skillet over medium-high heat. When the oil is shimmering, add the mushrooms and toss to coat. Sprinkle with rosemary and let them cook without stirring for 1-2 minutes. Stir, sprinkle with salt and pepper and cook another minute. Serve hot. Enjoy! ONE YEAR AGO: Bleu Cheese Salad DressingTWO YEARS AGO: Crock-Pot Stuffed Bell Pepper SoupTHREE YEARS AGO: Watermelon Strawberry Basil Smoothie FOUR YEARS AGO: Light and Fluffy Whole Wheat Pancakes
