COOK'S NOTE: The only secret to cooking great mushrooms is not to stir them too frequently. Allow them to brown before stirring them, this will help develop a golden brown crust and prevent them from being soggy or stewed in their own juices as they cook.
Rosemary Mushrooms
Yield: 4 servings
1 tablespoon light flavored olive oil
16 ounces crimini or bella bella mushrooms, quartered or sliced 1/4" thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, minced
Warm the oil in a large stainless skillet over medium-high heat. When the oil is shimmering, add the mushrooms and toss to coat. Sprinkle with rosemary and let them cook without stirring for 1-2 minutes. Stir, sprinkle with salt and pepper and cook another minute. Serve hot. Enjoy!
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