Stuart Brioza’s Mushrooms in Pickle-Brine Butter

Name: Stuart Brioza's Mushrooms in Pickle-Brine Butter
Prep time: PTM
Yield: 6 - 8 Servings
Ingredients: 1 stick plus 1 tablespoon unsalted butter; 6 tablespoons extra-virgin olive oil; 3 medium shallots, thinly sliced (1u00bd cups); 3 pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered; u00be cup brine, strained from a jar of dill pickles; Kosher salt; Pepper

By Leslie Blythe Mushrooms, Pickles, Vegetarian Sautéing

June 8, 2016

Don't toss your pickle brine out! It can be used like vinegar in many dishes! The pickle brine adds a burst of acid to the delicious, buttery mushrooms.

Yields: 6 - 8 Servings

Ingredients

1 stick plus 1 tablespoon unsalted butter

6 tablespoons extra-virgin olive oil

3 medium shallots, thinly sliced (1½ 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

Directions

1In 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.

Stuart Brioza is the chef-owner of State Bird Provisions in San Francisco.

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