I prefer crimini
mushrooms over button mushrooms, I just think they have more flavor.
Not exact matches
I made a
mushroom and corn cob broth with about 8 cups water, the corn cobs left
over from stripping my ears for the soup, 1 onion, 1 large leek, 6 garlic cloves, 1 bunch parsley, 1/4 cup fennel, 1/4 cup celery, 1 cup
button mushrooms + 1/2 cup dried porcini
mushrooms.
Add half of the
button and cremini
mushrooms and a thyme sprig, season with salt and pepper and cook
over moderately high heat, stirring occasionally, until tender and browned, 8 minutes.
Add half of the
button and cremini
mushrooms and a thyme sprig, season with salt and pepper and cook
over moderately high heat, stirring occasionally, until tender and browned, 8 minutes.
Toss quartered white
button mushrooms (I used about two cups) just to sear once
over lightly in the very hot sizzling golden but not brown butter (you don't want beurre noisette).
Another variable: add thinly sliced white
button mushrooms, seared once
over lightly in very hot butter and sprinkled with dry thyme, to the brussels sprouts mix.