There are two tricks for crispy, pan-seared mushrooms. The first is time: give yourself at least 15 minutes. To crisp up, the mushrooms need to release all of their water first. The second is salt: do not add it until you're done. The result will be savory, crispy, and flavorful mushrooms.
- 1 pound button mushrooms, cleaned and sliced in half (or quarters if large)
- 3 tbsp. Garlic Mushroom Olive Oil
- 1-2 tsp Roasted Garlic Sea Salt
- fresh parsley to garnish (optional)
Heat the olive oil in a large sauté pan over high heat. Add the cleaned mushroom halves to the pan and lower the heat to medium-low. During this time the mushrooms will begin to lose their water. Allow the water to steam out of the pan until dry, and keep moving the mushrooms around until all sides are crispy. After about 15 minutes, the mushrooms should be reduced in size and very crisp. Remove from heat, sprinkle with sea salt (to taste), and garnish with parsley. Serve hot.