Stuart Brioza’s Mushrooms in Pickle-Brine Butter | serves 6-8
- 1 stick plus 1 tablespoon unsalted butter
- 6 tablespoons extra-virgin olive oil
- 3 medium shallots, thinly sliced (1 ½ cups)
- 3 pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered
- ¾ cup brine, strained from a jar of dill pickles
- Kosher salt
- Pepper
In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add ⅓ of the shallots to the skillet and cook, stirring, until softened about 1 minute. Add ⅓ of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add ⅓ of the pickle brine and cook until absorbed about 1 minute. Transfer the mushrooms to a serving bowl and keep warm.
Repeat the process 2 more times with the remaining butter, olive oil, mushrooms, and pickle brine. Season the mushrooms with salt and pepper to taste and serve.
TJ Hack:
- 3 Tbsp unsalted butter
- 2 Tbsp extra-virgin olive oil
- 1-2 medium shallots ( ½ cup)
- mushrooms: 1 pack white button or baby bellas, 1 pack shitake, 1 pack brown beech
- ¼ cup dill pickle brine
- salt/pepper
