Eggless Brown Butter Mushrooms
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, wiped clean and sliced ¼ inch thick
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- ½ tsp salt
- 4 sprigs fresh thyme
- 1 tbsp apple cider vinegar
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat a 12-inch stainless steel or cast iron skillet over high heat until very hot, about 2 minutes. Add the olive oil and 1 tablespoon of the butter, swirling to coat the pan.
- 2
Add the mushrooms in a single layer and let them cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir once, then continue cooking for another 2–3 minutes until the mushrooms are browned on most sides and any released liquid has evaporated.
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