I am aware of the fact that Christmas menus are sprouting like wild mushrooms over the internet. My usual approach is to stay away from them. They can be really well-written, but the danger with most of them is, that it might leave you feeling a complete underperformer (what, no three kinds of cocktails shaken and stirred by the host herself? No foraged table decoration? No homemade bread?). Instead, I would like to coerce you to walk this easy road of confit whole mushrooms, slowly braised and looking effortlessly beautiful.
My solution is to embrace normality, the kind that comes with thoughtful everyday home-cooking. Surely this time of the year is about spending a little more time to treat the ones that are close and dear, but in no case would I like to get anyone involved stressed (including myself that is).
These mushrooms are a perfect example of easy food that is still feeling really luxurious (look at that!), and is also really great as a nibble with drinks or as a side to a festive dinner. What makes them really perfect for parties is that they actually taste best when warm, not super hot.
These keep really well in the fridge if you cover them in a nice olive oil.
- 500 grams of button mushrooms (white or brown)
- 50 grams of butter
- 1 teaspoon of flaky sea salt
- 1 teaspoon of freshly ground black pepper
- 2 tablespoons of pumpkin seed oil
- 1 tablespoon of fresh herbs, such as sage, rosemary or thymian
- Clean the mushrooms but keep them whole. Slice of the brown part of the stem.
- Melt the butter in the pan on a low heat and add all mushrooms at once.
- Add the sea salt, fresh herbs and black pepper and let all simmer on a medium heat for around half an hour while you move the mushrooms around from time to time to ensure an even cooking.
- Once the mushrooms look dark and seem to have lost enough moisture, you can turn of the heat and sprinkle the pumpkin oil over it. Add flaky sea salt to taste. These are tastiest when they are warm and don't necessarily have to be hot.