It’s becoming apparent that I like mushrooms, isn’t it? I mean, we have already done mushrooms in Spanish sherry and we are just getting to know each other. But every now and then you discover the mushrooms you meant to use earlier in the week in the back of your fridge, and you say to yourself in a tragic tone, “Oh no, what shall I do with these now?!” Options are a wonderful thing.
MUSHROOMS WITH GARLIC, LEMON, AND OREGANO
16-20 oz. portabello mushrooms, cleaned, de-stemmed and sliced 1/4″ thick
1/2 tsp. fine sea salt
2 T. olive oil
1 tsp. dried oregano
3 cloves garlic, pressed
Zest (grated) and juice of 1 lemon (added separately)
1/4 c. chopped fresh parsley (plus more for garnish if desired)
Salt & pepper to taste
Optional: Flaky sea salt (such as Maldon) for finishing
Equipment: Large saute pan
Heat olive oil in saute pan over high heat. Once hot, add mushrooms and salt. Cook over high heat until mushrooms “sweat” or let go of their juices. Add oregano, lemon zest, pressed garlic, and a few grinds of freshly ground pepper. Continue cooking until mushroom juices evaporate almost completely. Taste for seasoning and add more salt & pepper if needed. Turn off heat. Stir in lemon juice and parsley. Sprinkle with a few flakes of finishing salt (such as Maldon) if desired. Serve (sprinkle with more fresh parsley if you like).