with only 7 ingredients
- Sara H.
Slice 32 oz. cremini mushrooms in half.
Mince 2 heaping tbsp. of garlic.
Very finely chop 2 heaping tbsp. fresh sage.
In a large skillet (at least 14 inches) drizzle 3 tbsp. olive oil. Spread it evenly on the pan. Place as many mushrooms face down as you can fit. You’ll likely have to make 2 batches.
Turn heat to HIGH and sear mushrooms in oil for 6-8 minutes until the bottoms are nice and brown. Once brown, flip them over and sauté for 3-4 more minutes. Repeat with your second batch.
Remove mushrooms from the pan into a bowl, turn heat to LOW and add 3 oz. salted butter (⅔ of a stick). Allow it to melt, then add minced garlic and chopped sage. Sauté for about 3 minutes until lightly brown.
Strain juices that may have released in the mushrooms, and add them back to the skillet. Give everything a stir until mushrooms are thoroughly coated. Sprinkle with fresh ground pepper and remove into a serving bowl.
Dip about 10 small sage leaves in butter that’s left over in the pan. Turn heat to MEDIUM and fry them for about 3 minutes until they appear very slightly brown.
Carefully remove sage leaves from the pan with a fork onto a paper towel and sprinkle with sea salt.
Garnish mushrooms with salted sage leaves and serve.