Sweet, Ultra-Buttery Mushrooms

I know how to do mushrooms one way and one way only, and frankly, this is the only way I need. It’s not the healthiest method, but man is it the tastiest. The only tricks to this recipe - slice the mushrooms thin so they have a chance to crisp up and don’t crowd the pan. 

I learned this method from my dad, whose specialty is folding these mushrooms into weekend-morning omelets. The butter makes everything salty and rich, and a surprise ingredient kicks it up a notch - brown sugar. You don’t need a lot, just enough to give it balance.

You will need:

• 1/2 lb button mushrooms
• 2 tbsp butter
• 1 tsp brown sugar
• pepper 

Wipe the mushrooms down with a damp paper towel and slice thin. In a large pan, melt the butter over medium heat and allow the white foam to subside until the butter is mostly clear. Add the mushrooms in an even layer and let them sit, without stirring, for 4-5 minutes.  

Stir the mushrooms to flip most of them and sprinkle the sugar on top. Let sit for another 3-4 minutes, then stir and add pepper to taste. Stir a few times and let cook for a couple more minutes until the mushrooms turn a nice caramelized brown. 

This makes for part of a decadent breakfast, a rich side dish over dinner or an indulgent snack on its own!