Browning mushrooms is an art. We’ve been told not to overcrowd the pan with them (as it encourages steaming instead of browning) and not to salt them too soon (as it draws out moisture) in order to avoid barriers to achieving those crisp, rich brown bits. But I chase these brown bits for the same reason that chefs deglaze their pans to incorporate those dark stuck-on-there pieces into sauces and glazes: it makes a difference. Serving these shrooms over a creamy, garlicky white bean spread and crusty, crunchy bread gives this simple dish an unbeatable contrast of texture, proving just how delicious simple can be.
2 slices of Local Roots sourdough bread
4 Tbsp. extra virgin olive oil
1 cup of Local Roots cannellini beans, cooked
2 cloves of garlic, peeled
1 Tbsp. thyme
Kosher salt and freshly ground black pepper to taste
Recipe by Local Roots Volunteer Jess Santoro (@jess_santoro)
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