Comment cuire des CHAMPIGNONS sans qu’ils baignent dans leur jus

Ingredients

• 500 g Button Mushrooms (cleaned, stems trimmed, quartered)
• 2 Tbsp Unsalted Butter (cut into small pieces; can use salted butter if preferred)
• 1/2 tsp Salt (fine sea salt)
• 1/4 tsp Black Pepper (freshly ground)
• 1 Tbsp Fresh Chives (finely chopped; optional but recommended)

Instructions

1. Trim and Brush Mushrooms

   Cut off the very end of each mushroom stem (about 1 mm) and use a dry kitchen brush to gently remove any dirt or black spots.

   Time: PT3M

2. Quarter the Mushrooms

   Place each mushroom on its cap and cut through the stem to create four even quarters.

   Time: PT2M

3. Prep Fresh Herb

   If using chives, rinse quickly, pat dry, and finely chop.

   Time: PT1M

4. Pre‑heat the Skillet

   Place the large stainless steel skillet over high heat (dial 8‑9) and let it heat for about two minutes until very hot.

   Time: PT2M

5. Test Pan Temperature

   Drop a single drop of water onto the pan; it should sizzle and evaporate instantly without dancing around.

   Time: PT1M

6. Sear the Mushrooms (First Side)

   Add the mushroom quarters in a single layer—no overlapping. Let them cook undisturbed for 2 minutes, listening for a steady sizzle.

   Time: PT2M

7. Flip and Continue Searing

   Stir or toss the mushrooms gently and let them cook another 2 minutes until they turn deep golden brown.

   Time: PT2M

8. Finish with Butter and Seasoning

   Add the butter pieces, sprinkle salt and pepper, and toss the mushrooms for 1 minute until the butter melts and coats everything. Finally, stir in the chopped chives.

   Time: PT1M

Nutrition Facts

Calories

78

Protein

3 g

Carbohydrates

5 g

Fat

6 g

Fiber

1 g