Apricot-scented gold — the forest's finest, needing almost nothing. A variety-specific method — because each mushroom is its own ingredient, not a garnish category.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
2 steps
Method
1
Start them in a DRY pan over medium until their water releases and evaporates, 4–5 minutes — then add butter and a minced shallot and sauté 3 more.
8 min — timer available in cooking mode
Why this works
The dry start concentrates; butter added too early boils them in their own juices.
2
Pile onto buttered toast with parsley, flaky salt, and no further interference.
From the pass
Chef's notes
Mushroom law applies to every variety: dry them well, give them space, and salt at the end — salt early and they sweat instead of sear.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.