Michael Chiarello strikes me as self- impressed and arrogant, but maybe that's because he makes such wonderful mushrooms. We also had chicken and overcooked (whoops!) green beans. And
we watched three more episodes of "Sex and the City"—I still like it; Andy is still unsure (but I couldn't help noticing he didn't fall asleep . . . !). As I did the dishes, I was relieved that it was Saturday night and I would have a chance to sleep in. Then I realized that, in fact, it's Monday night, and I have a full day with the kids tomorrow. Sigh. Looking forward to seeing Kristie's new house, though. She told me about her friend, whose six-year-old daughter was just diagnosed with colitis (sound familiar?). I'm eager to get in touch with her. That was me six months ago, and it wasn't pretty. At that point I couldn't imagine I'd ever be the voice of reason and experience.
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with sea salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.