About the Recipe
These mushrooms start out with a brief steaming that releases moisture quickly, resulting in a beautiful and flavorful side dish you'll be proud to serve with any meal. Finish with your dried herb of choice, and feel free to experiment with flavors!
Ingredients
Ingredients
1 lb. cremini mushrooms
1/4 cup water
1 teaspoon avocado oil
2 tablespoons apple cider vinegar 1⁄2 cup bone broth
1 teaspoon dried parsley, thyme, oregano, or other herb of choice Coarse sea salt
Preparation
Trim tough ends off the stems if necessary, then cut mushrooms into quarters.
Heat a large cast iron skillet over high heat. Add water and mushrooms and cook for 4-8 minutes, stirring occasionally, until the skillet is almost dry and the mushrooms are just starting to sizzle.
Reduce heat to medium-high and add oil. Stir mushrooms and continue to cook for 4-8 minutes longer, or until they are browned.
Reduce heat to medium. Add vinegar and stir, cooking for 1-2 minutes or just until liquid has evaporated.
Add broth and cook, stirring occasionally, for about 3 minutes until liquid has reduced by half and becomes thick like a glaze.
Stir in dried herbs and finish with a sprinkle of coarse sea salt before serving.