Dan here today. I’ve been known to enjoy a good ‘shroom every now and then (although none of the psychedelic persuasion), and in our time eating at Le Central, Beth and I have discovered the magic of the butter, garlic, and parsley flavor combination, usually served with snails. Last weekend I bought some shiitake mushrooms at the store and decided to apply some of the French magic to them. Except for a slightly overenthusiastic salting, they turned out deliciously (I think that’s a word), and they were a great accompaniment to roast chicken and potatoes. Here’s the recipe I came up with:
6 oz shiitake mushrooms, stems removed
2 Tbsp butter
4 cloves garlic, minced
1 handful parsley, chopped
1 tsp thyme
Salt to taste
1. Melt the butter in a large pan over medium heat. Then add the mushrooms, garlic, thyme, and a bit of salt and cook for a few minutes.
2. When the mushrooms are tender (3 – 4 minutes), add the parsley and cook until the parsley is wilted. Taste the mushrooms and add additional salt if necessary. This is where I got a bit salt happy and oversalted the dish. Beth and I still enjoyed it, but Colicchio probably would have sent me packing for it.
3. Remove from heat and enjoy. If you’re going to add some psychedelic mushrooms, I suppose now might be a good time. It might change your perception of the dining experience, however.