If you’ve been following along you now know how to properly season a cast iron pan, and now we’re going to put that pan to good use!
Mushrooms have got to be one of my favourite ingredients on this planet. I love them cooked in tons of foamy butter and finished with lots of fresh garlic. The smell is almost better than actually eating them! But some people have trouble with cooking them properly and that is a shame. Here’s 3 ways to help you cook them better.
1. Don’t be afraid of the fire
They need high heat. The simple fact is that mushrooms, like a lot of foods need to be properly browned to be super tasty. This browning process, also called the Maillard reaction gives the mushrooms a deeper, sweeter and more delicious flavour and that is exactly what you want when eating mushrooms. High heat is paramount to achieving beautiful, golden mushrooms.
2. Don’t overcrowd the pan
If the pan is overcrowded and too many mushrooms are cooking at the same time you will start to steam them instead of fry them. The key is to fry in batches so that all the mushrooms get the chance to brown nicely.
3. Lots and lots of butter
Butter is really the secret ingredient here. I wouldn’t recommend using olive oil because it tends to burn before reaching the correct temperature. Any high smoke point oil can be used such as peanut oil, canola oil or even coconut oil will also work well but will not be as tasty as butter. If you are vegan you can also try using vegan butter instead.
What type of shrooms?
In this recipe I’m using the Dutch kastanjes or chestnut mushrooms in english. They have a great flavour yet are humble and affordable and that’s why I love them. You can definitely use this recipe with almost any type of mushroom.
More on mushrooms
Did you know that funghi are actually more closely related to humans than plants? And the largest living organism, Armillaria Ostoyae, is actually a mushroom that exists in Oregon, US and is over 9651753m2!
If you would like to know more about mushrooms, I highly recommend this super cool book: Mushrooms Demystified by David Arora.
The Secret to Perfectly Cooked Mushrooms
- Heavy bottomed pan (cast iron or french iron preferably)
- 400 g chestnut mushrooms kastanjes in Dutch
- 100 g butter
- 1 clove garlic peeled
- ½ bunch fresh flat-leaf parsley
- 1 whole lemon
- salt to taste
- Rasp the garlic with the microplane into a small bowl. Rasp the skin of the lemon into the same bowl and set aside.
- Clean the mushroom with a damp paper towel or brush to get rid of any dirt. Cut the mushrooms into quarters if they are big and in half if they are small.
- Get a big heavy bottomed pan hot. Add half the butter and wait until the butter gets foamy. You want the butter to be foamy and just about to turn brown. Add half of the mushrooms and move them around with the tongs until they are all laying flat.
- Don't shake the pan at this stage too much and just let them brown and cook. Once they are brown, flip them to the brown the other cut side. Continue cooking until nicely browned on all side.
- Once the mushrooms are nicely coloured remove from the pan and keep warm in another bowl. Continue cooking the other mushrooms with more butter just like before.
- Once the mushrooms are nicely browned add the other cooked mushrooms and toss in the pan. Season the mushrooms heavily with salt. Add the parsley, lemon zest, garlic and a squeeze of lemon juice and turn off the heat.
- Serve on a big plate to share.