Crispy Wild Mushrooms

Crispy Wild Mushrooms
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Anthony Ploof – Chef de Cuisine at The Essex

8 oz. wild mushroom blend (shitake, oyster, crimini)
1 stick butter
Pinch of kosher salt

Melt butter in medium stainless steel sauté pan over medium-high heat.

Add mushrooms and continue to fry until slightly crisp around the edges.

Using a slotted spoon, remove mushrooms from butter and place on a paper town to drain any excess butter.

Lightly season with kosher salt.