When it comes to cooking, you have a couple of options: you can roast them in the oven or sauté them on the stovetop. To roast the mushrooms, gently tear them apart and they will look almost like little cauliflower florets – add a bit of olive oil, some salt and paper and roast them for about 20 minutes at 425ºF – this is a good option if you are working with smaller mushrooms.
My personal favorite way to make them, and this is ideal if your mushrooms are a bit larger, is to slice them into planks and then pan-fry them with a little bit of butter or oil.
For this sauté method, I heat a non-stick pan over medium heat. If the mushrooms seem a bit heavy, like they are holding extra moisture, I’ll toast them on a dry pan for a couple of minutes on each side.
Then, add in a little bit of butter. You can also use olive oil, but I love the flavor of butter with mushrooms. Cook them for about two minutes on each side. You will see they will have a beautiful golden brown color!
Right before I take them out of the pan, I add a tiny bit of coconut aminos (you could also use soy sauce), a pinch of sea salt and black pepper. They are SO good!
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