Crispy Wild Mushrooms
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.