125min 4 ppl
Burgundy Mushrooms with Parsley Butter
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 8g
Carbs 28g
Fats 30g
About this dish
Whole button mushrooms, seared hard in a smoking cast-iron pan until their undersides turn deeply golden, then finished under rounds of garlic-and-parsley compound butter in a hot oven. The same beurre maitre d'hotel logic that lifts escargots de Bourgogne, applied to mushrooms that soak up butter even more greedily, all spooned over toasted sourdough.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Button or cremini mushroomswiped clean, stems trimmed flush800 g
- Garlic clovesfinely minced then crushed to a paste with the flat of the knife4 cloves
- Shallotsvery finely minced2 medium
- Flat-leaf parsley leavesfinely chopped30 g
- Lemon juicefreshly squeezed1 tbsp
Dairy & Eggs
- Unsalted buttersoftened to room temperature120 g
Dried Goods
- Sourdough breadto serve4 thick slices
Spices & Seasonings
- Fine sea saltdivided1 tsp
- Black pepperfreshly ground, divided0.5 tsp
Oils & Condiments
- Dry white winesuch as Bourgogne Aligote or Chablis2 tbsp
- Neutral oilsuch as grapeseed2 tbsp
Utensils
- Cast-iron skillet
- Mixing bowl
- Cling film
- Grill
Method
1
Beat the softened butter in a bowl until creamy. Add the garlic paste, minced shallot, chopped parsley, lemon juice, half the salt and half the pepper. Mix thoroughly until fully combined. Taste and adjust seasoning - the butter should be bold and well-seasoned on its own.
Approx. 5 minutes
2
Roll the compound butter into a log in cling film and refrigerate for at least 30 minutes until firm.
Approx. 30 minutes
3
Toss the mushrooms with the neutral oil, the remaining salt and remaining pepper until evenly coated.
Approx. 2 minutes
4
Place a large cast-iron skillet or heavy oven-safe pan over high heat until smoking. Add the mushrooms in a single layer, gill-side up, and sear without moving them for 4-5 minutes until the undersides are deeply golden brown.
Approx. 5 minutes
5
Deglaze the pan with the white wine and allow it to bubble and reduce for 1 minute until almost completely evaporated.
Approx. 1 minutes
6
Remove the pan from the heat. Slice the chilled compound butter into 8 rounds and lay them over the mushrooms. Transfer the pan to an oven preheated to 220°C (200°C fan) and roast for 8-10 minutes until the butter is fully melted, bubbling, and the mushrooms are tender and glazed.
Approx. 9 minutes
7
Toast the sourdough slices under a hot grill for 2-3 minutes per side until golden and crisp.
Approx. 3 minutes
8
Bring the pan straight to the table. Spoon the mushrooms and all the buttery juices over the toasted sourdough and serve immediately.
Approx. 2 minutes
