These pan-fried pioppino mushrooms are rustic and lively with just the right hint of garlic and scallions.Serve them over a piece of toasted sourdough, or as a side with creamy mashed potatoes and steak.
1 heapingtspscallions or red onion tops, slicedGreen and white parts if using scallions, just above the bulb if using red onion tops
1clovegarlic, mediumfinely diced
2dashessalt
2dashespepper
Instructions
Clean and chop the mushrooms (slice large mushrooms in half lengthwise then chop the stems into 1 inch pieces)
Melt the butter in the pan over medium heat and add the pioppini when it begins to sizzle. Stir well to coat.
When the mushrooms begin to brown, turn the heat down to medium low and drizzle with the olive oil. Add the scallions to the pan. Stir well and continue to cook and turn the pioppino mushrooms so they brown evenly.
When they are almost done to your liking, turn the heat down to low and add the garlic, salt and pepper to the pan. Continue to stir gently until the edges of the garlic start to brown.
Notes
4 ounces of fresh mushrooms makes enough to lightly cover 4 pieces of toast