Mushrooms are one of the simplest things to pan-fry. In autumn, wild mushrooms such as pines and slippery jacks are excellent, but spring brings the magnificent morel. Try morels combined with button mushrooms, or use your favourite mix of exotic mushrooms, such as oyster or shiitake.
- 500 g mushrooms
- 2 tbsp olive oil
- 50 g butter
- salt and freshly ground black pepper
- chopped fresh herbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut mushrooms to a similar sizes, if necessary, to allow even cooking. Heat a heavy-based frying pan over medium-high heat, then add oil and butter. Add mushrooms and toss to coat.
Continue cooking, moving mushrooms so that they cook evenly, until they start to soften. Add salt, pepper and fresh chopped herbs to taste. Serve straightaway, on toast for breakfast, lunch or supper, or to complement grilled meats.