4 (6)

Vegetables, Vegetarian

Craft's mushrooms

Craft's mushrooms
Glenn Koenig / Los Angeles Times

Dear SOS: I know this may be sacrilege to write, but I really do not care for mushrooms. There. It's out in the open. When I think I am missing out or mistaken in my tastes, I will make something ... Read more

Total time: 40 minutes | Serves 4 to 6
  • 3 sprigs tarragon
  • 6 sprigs parsley
  • 3 sprigs chervil
  • 3 medium-sized shallots
  • 12 cloves garlic
  • 6 tablespoons vegetable oil, divided
  • 3 tablespoons unsalted butter
  • 1 1/2 cups halved or quartered crimini mushrooms
  • 1 1/2 cups halved baby shiitake mushrooms
  • 1 1/2 cups diced oyster mushrooms
  • 1 1/2 cups diced trumpet royale mushrooms (also known as eringe mushrooms)
  • 1 1/2 cups diced or torn maitake mushrooms (also known as hen of the woods)
  • Salt and freshly ground black pepper

Step 1Pick the leaves off the tarragon, parsley and chervil. Mince them together and set aside for later.

Step 2Mince the shallots and garlic cloves together. Using a sauté pan, cook the garlic and shallots in 3 tablespoons oil over medium-low heat until they are translucent, about 5 minutes, stirring frequently so the shallot and garlic does not burn. Add the butter and continue to cook the garlic and shallots until they are tender. Set the garlic-shallot butter aside.

Step 3Heat a large sauté pan over medium-high heat until hot. Add the remaining vegetable oil and sauté the mushrooms until they are golden brown, seasoning with one-half teaspoon salt and a few grinds of pepper, or to taste.

Step 4Add the garlic-shallot butter to the mushrooms as well as the chopped herbs. Stir the mushrooms in the sauté pan so that they are evenly coated with the herbs and garlic-shallot butter.

Step 5Taste the mushrooms and add more salt if needed.

Step 6Drain the mushrooms briefly on paper towels to remove any excess fat if desired before serving.


Barrel & Ashes hoe cake
Barrel & Ashes hoe cake

Maple bacon cinnamon rolls
Maple bacon cinnamon rolls

Cornmeal-dusted fried chicken
Cornmeal-dusted fried chicken

Escarole with aged Parrano cheese and soft polenta
Escarole with aged Parrano cheese and soft polenta

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Connie and Ted’s roasted carrots with rosemary butter and black pepper crème fraîche
Ellis Island's green beans
Zucchini, corn and green chile (Calabacitas)
Chives stir-fried with bean sprouts (Ching chau sub choi)