I had more mushrooms than I could reasonably put into a salad, and I didn’t want to go to the trouble of making stuffed mushroom caps, as yummy as those can be. Instead, I made a mushroom side dish that tastes like stuffed mushrooms, but is a whole heck of a lot simpler.
Mushrooms (white or “baby Bella”)
Slice up a bunch of mushrooms. For two people, I cut up about half of an 8oz package. I prefer starting with the whole ones, because the already-sliced ones are usually cut too thick.
Mince a clove of garlic. Or two.
Toss a pat of butter into a frying pan and let it melt and bubble. I used about half a tablespoon for my 4oz of mushrooms, but more mushrooms will require more butter, so adjust accordingly.
When the butter’s hot, toss the mushrooms and garlic into the pan and cook them until the mushrooms start to soften. You want them to retain some texture, so don’t cook them down too far. You’re looking for a “tender and buttery” endpoint.
When they seem right, add another little bit of butter and couple of tablespoons of breadcrumbs. I used unseasoned, but I’m sure the Italian ones would be wonderful too. Mix everything up and cook it for another minute or two, to let the breadcrumbs get buttered and toasted.
I ended up using this stuff to top chicken breasts, and it was wonderful. I think it would be great as a side for almost anything, and may even be taken to the next level of deliciousness by adding some grated parmesan cheese at the end. I did not have any, so I could not try. Please, try it, for me, and report back!