I love these mushrooms. I experimented for a long time, trying different fats and flavorings, but this simple version is my favorite. Lately, I’ve been making a pound of them at a time so we can have mushrooms in veggie tacos, then use the leftovers in paninis (or quesadillas). The mushrooms keep well in an airtight container in the fridge.
- 1 pound mushrooms (my current fave is a mix of baby bella and plain brown mushrooms)
- 2 T. olive oil (+ more, if needed)
- 1 clove garlic, minced
- kosher salt, to taste
- Clean and chop mushrooms. I take off the stems and slice them, then cut the caps into big chunks. No skinny slices or mini pieces – mushrooms are mostly water, so they will lose a lot of volume in the cooking process. We are looking for big, meaty mushroom pieces as our end result.
- In a large pan, warm 2 T. olive oil over low heat. Add mushrooms and a pinch of salt. Stir.
- Cook slowly, stirring often. You may need to add a little more olive oil if the mushrooms get too dry and start to brown. After awhile, the juices will release and the mushrooms will start to look shiny and soft. That’s when you add the garlic.
- Keep cooking. And cooking. And cooking. They will be gray and delicious-looking, and you will be tempted to stop and eat them. But hold out for the deep, dark brown shade. You’ll thank me later.