Buttery Skillet Buttons (Edit recipe)

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Whether you're starting things off or serving them on the side, these buttery skillet buttons are addictively delish and so simple. Baby buttons cooked down in wine, butter & garlic until plump and gorgeous. Finished with more butter, parsley & pecorino.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 4

Ingredients

0.25 cup Butter, Unsalted, divided 3 Tb / 1 Tb
1 Tbsp Chili Infused Olive Oil
1 bunch Thyme, Fresh, small bunch of 5 - 6 sprigs
0.25 tsp Red Pepper Flakes
1 whole Shallot, diced
454 grams Baby Button Mushrooms, washed & dried
1 whole Clubhouse Herb & Pepper, See Recipe
5 cloves Garlic, crushed & minced
0.666 cup White Wine, I used a local Pinot Grigio
3 Tbsp Parsley, chopped
1 whole Pecorino Romano, finely shredded to finish
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the 3 Tbsp. butter, chili oil, pepper flakes, and thyme, in a cast iron skillet set to just below medium. Once heated, stir the thyme around through the butter for 30ish seconds before adding the shallots and a good pinch of both salt & cracked pepper. Stir as needed and let the shallots sizzle away for 5ish minutes until mostly tender. Reduce your heat if needed to keep them from scorching.
Next, add the mushrooms and salt / pepper generously. Add as many dashes of the Clubhouse seasoning as your heart desires. I'd estimate about a teaspoon or more, and stir to combine. Let the mushrooms cook about 5 minutes, stirring once or twice. Add the garlic and another pinch of both salt & pepper. Continue to cook another minute or so until the garlic is nice and fragrant.
Pour in the wine and let that simmer until mostly reduced, this will take about 5 - 6 minutes. Once the wine has reduced to more of a sauce, turn off the heat and stir in the remaining butter & fresh parsley.
For service, pluck out your thyme & garnish your skillet generously with finely shredded pecorino. Taste a shroom and season your skillet to taste with salt / pepper if desired. Serve individual servings if desired, or just tuck right into the skillet as a starter / side. If you've got some good bread handy, lightly toast / grill it and serve alongside the shrooms to scoop up the garlic / shallots & sauce.
ENJOY!

Notes

The most tedious part of the prep is washing and drying the mushrooms. I would NOT advise skipping this step as these mushrooms are always covered in dirt granules that you will be crunching on if you don't take the time to wash / dry them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	309
Fat:	24 g
Carbohydrates:	17 g
Protein:	17 g
Cholesterol:	30 g
Sodium:	624 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.