A little secret: I used to think I disliked mushrooms … but the only ones I’d had were those crazy little white button mushrooms that come pre-washed and wrapped in plastic, for who knows how long. A few years ago, the local mushroom growers at my farmer’s market opened my eyes and now I’m positively addicted, and super-thankful for it!
You know I love things super-simple, so it’s probably no surprise that my favorite way to cook them is an easy sear of trimmed (but not chopped) mushrooms in a single layer in a cast iron pan with olive oil and a pinch of salt. Sometimes my family and I stand over the pan and eat them hot and crispy, before they ever make it to the table. Occasionally I get fancy and add shallots and a bit of white wine at the end, but really, there is nothing like hot and crispy mushroom bits fresh out of the pan.