100min 4 ppl
Pan-Fried Mushrooms in Parsley Butter
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 9 steps
Medium: 31–60 min or 7–12 steps
265 kcalper person
Protein 5g
Carbs 18g
Fats 19g
About this dish
Mushrooms are seared in a bone-dry, screaming-hot pan before any fat touches them - the technique that prevents steaming and delivers the deep, caramelised crust that defines the best French bistro versions of this classic side. Finished in a garlicky, lemon-bright parsley butter, they're glossy, deeply savoury, and ready in under 35 minutes.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Mixed mushrooms (cremini, button, shiitake)stems trimmed, larger ones halved800 g
- Flat-leaf parsleyleaves finely chopped25 g
- Garlicminced to a paste with a pinch of salt3 cloves
- Shallotfinely minced1 small
- Lemon juicefreshly squeezed1 tbsp
- Lemon zestfinely grated1 tsp
Dairy & Eggs
- Unsalted butterat room temperature80 g
Dried Goods
- Baguettesliced, to serve1 small
Spices & Seasonings
- Flaky sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Neutral oil1.5 tbsp
Utensils
- Heavy stainless-steel or cast-iron skillet
- Mixing bowl
Method
1
Pat mushrooms thoroughly dry with paper towels - any surface moisture will cause steaming.
Approx. 5 minutes
2
Combine the softened butter, parsley, garlic paste, shallot, lemon zest, and a pinch of salt in a small bowl and mix until fully incorporated. Set the parsley butter aside at room temperature.
Approx. 5 minutes
3
Heat a large, heavy stainless-steel or cast-iron skillet over high heat until the pan begins to smoke, about 2-3 minutes. Do not add fat yet.
Approx. 3 minutes
4
Add the oil to the hot pan, then immediately add the mushrooms in a single layer - work in two batches if your pan is smaller than 30 cm. Do not stir or move them for 3 minutes, until a deep golden-brown crust forms on the underside.
Approx. 3 minutes
5
Toss the mushrooms once and cook for a further 3 minutes until the second side is similarly coloured and any released liquid has fully evaporated.
Approx. 3 minutes
6
Reduce the heat to medium. Add half the parsley butter to the pan and toss the mushrooms continuously for 90 seconds, basting them as the butter foams and turns lightly golden.
Approx. 2 minutes
7
Remove the pan from the heat. Add the remaining parsley butter, lemon juice, flaky salt, and black pepper, and toss until every mushroom is glossy and coated.
Approx. 1 minutes
8
Transfer immediately to a warm serving dish.
Approx. 1 minutes
9
Serve with sliced baguette to mop the pan juices.
Approx. 1 minutes
