Along with our oven seared broccoli, mushrooms were on the menu. CI, again, has the magic method for achieving flavorful, tender mushrooms. This is our dumb-ed down version.
Heat one tablespoon oil in a heavy skillet on medium heat.
Add mushrooms and cook until mushrooms release moisture, approximately 5 minutes.
Turn heat to medium high and cook an additional 8 minutes, until moisture evaporates.
Add 1 tablespoon butter and cook until dark brown, an additional 8 minutes.
Salt/pepper to taste. Serve.
Since our oven was hot from the broccoli, I threw some grape tomatoes in the oven on a non-stick pizza pan and cooked them until shriveled.
A colorful addition to our veggie trio.
This post is linked to http://www.foodrenegade.com/fight-back-friday-april-27th