Pan-Fried Pioppino Mushrooms

Pan-Fried Pioppino Mushrooms

 

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.

HOW TO PAN-FRY PIOPPINO MUSHROOMS

I’ve specifically chosen to pan-fry these mushrooms because pan-frying uses lower heat and less tossing of the food than sautéing.

The stems of pioppino mushrooms are quite dense and need a lower heat to ensure they have time to cook through without burning on the outside.

For these pan-fried pioppino mushrooms we’ll start them on medium heat then reduce to low when they begin to brown so they have time to cook through without burning.

1. CLEAN AND CHOP THE MUSHROOMS

To clean the mushrooms just give them a quick rinse under a slow-running tap to remove any dirt from their stems. Don’t soak them.

The small pioppini (less than 3 or 4 inches long) don’t need to be cut. But the larger mushrooms should be sliced in half lengthwise so the stems cook through. Then cut the stems into 1 to 2 inch lengths.

The reason we are cutting the stems into smaller lengths is because they are pretty chewy when cooked and this makes them easier to eat without a knife.

It’s not as pretty, but it’s a bit more practical. As you can see in my photos, I went with pretty over practical. 🙂

2. BEGIN PAN-FRYING THE MUSHROOMS

When the mushrooms are prepped, heat a pan over medium heat. When the pan is hot, add the butter, then the pioppini when the butter starts to melt and sizzle.

Use silicone tongs to mix the mushrooms around in the pan so they are coated with butter. Watch them closely and nudge around the pan as needed while they fry.

3. WHEN THE MUSHROOMS BEGIN TO BROWN, DO THIS…

When the mushrooms begin to brown, turn the heat down to low (about halfway between your lowest setting and medium) so they can continue to cook without burning.

At this point, drizzle the olive oil over the mushrooms and add the scallions to the pan. Stir well.

Continue to let the pioppini cook, turning as needed so they brown evenly.

If the pan starts to get dry, add a little more butter.

4. SEASON WITH GARLIC, SALT AND PEPPER

When the mushrooms are just about browned to your liking (and look like the photo above), add diced garlic, salt and pepper to the pan. Turn the heat all the way down to low and stir until the edges of the garlic brown.

They are ready, remove from heat and serve.

 

Thank you 

Sara @ Fed by the Farm

Pan-Fried Pioppino Mushrooms Recipe

By Sara @ Fed by the Farm
Prep time: 8 mins
Cook time: 15 mins
Servings: 2

Ingredients

  • 4 oz fresh pioppino mushrooms
  • 1/2 tbsp butter unsalted
  • 1/2 tbsp olive oil
  • 1 heaping tsp scallions or red onion tops, sliced Green and white parts if using scallions, just above the bulb if using red onion tops
  • 1 clove garlic, medium finely diced
  • 2 dashes salt
  • 2 dashes pepper

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
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