Ingredients
Equipment
Method
- Clean mushrooms gently with a damp cloth or paper towel and trim off the stem ends.
- If mushrooms are large, cut them into halves or quarters for uniform cooking.
- Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add mushrooms to the hot oil and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Season mushrooms generously with Kinder's Buttery Steakhouse Seasoning, stirring to coat evenly.
- Continue cooking for 2-3 minutes until the mushrooms are tender and the seasonings are fragrant.
- Remove from heat and stir in the finely chopped fresh chives.
- Transfer to a serving bowl or dish and top with grated parmesan cheese.
- Serve immediately while warm.
Nutrition
Notes
- Dry, don't wash — Rinse water is the enemy of a good sear. Wipe mushrooms with a damp cloth or paper towel. Wet mushrooms steam instead of brown.
- Don't crowd the pan — If your skillet can't hold the mushrooms in a near-single layer, cook in two batches. Crowding traps steam and kills the crust.
- Wait for the sizzle to quiet — When mushrooms first hit the pan they release liquid and hiss. When that dies down and the pan goes mostly dry, browning starts. Don't season until you see color.
- Season after browning, not before — Adding Kinder's too early pulls moisture and delays the crust. Season once the edges have color.
- Chives go in last — Add them off heat. They bruise and lose their color fast over direct flame.
- These pair directly with steak — ribeye, filet, skirt steak, anything with char. The Kinder's Buttery Steakhouse profile bridges the gap between the mushrooms and whatever cut is next to them.
- They're also strong over pasta. Toss with a little pasta cooking water and extra parmesan and you have a full weeknight meal without leaving the pan.
- On a board, they hold their own as the warm element. The umami hits differently against cold cured meats and hard cheeses — they anchor the spread.
- Cooked mushrooms keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a small splash of olive oil — they'll tighten back up. Avoid the microwave if you can; it makes them rubbery.
- They don't freeze well. The texture breaks down. Make a fresh batch when you need more.