It is gluten, nut and soy free
It can be made as breakfast, a canapé or a side dish
This recipe can be made dairy free and whole30 compliant by substituting the butter for a tbsp. coconut oil
Ingredients
- mixed mushrooms (e.g. shitake, oyster, king trumpet)
- 4 tbsp. unsalted butter
- 2 thyme sprigs
- 2 garlic cloves, crushed
- 2 tbsp. olive oil
- Himalayan sea salt and ground black pepper
Method
- Heat the olive oil in a frying pan over a medium high heat
- Arrange the mushrooms in the pan and let them cook undisturbed, until golden brown on the bottom, c. 3 minutes
- Season with salt and pepper, toss and continue to cook, tossing often and reducing the heat as needed until golden brown all over, c. 5 minutes
- Reduce the heat to medium
- Add the 4 tbsp. unsalted butter, 2 thyme sprigs and 2 crushed garlic cloves
- Tip the pan towards you so the melted butter pools. Spoon the foaming butter over the mushrooms until the butter smells nutty, c. 4 minutes
- Remove mushrooms with a slotted spoon and place on the plate
