button mushrooms
Photo courtesy of The 404 Kitchen

Chef Matt Bolus of The 404 Kitchen in Nashville, Tennessee elevates the button mushroom.

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4 to 6 servings

  • 2 pounds button mushrooms, small to medium sized
  • 4 tablespoons unsalted butter
  • Kosher salt to taste
  • Black Pepper to taste
  • 2 tablespoons preserved lemon, small dice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chopped chervil
  1. Combine mushrooms and butter in large pan, and place over medium heat. Season lightly with a pinch of salt and black pepper.
  2. Cook mushrooms stirring occasionally until they release all their water and seem to be boiling.
  3. Allow mushrooms to continue cooking until all liquid is cooked off and pan is nearly dry, again stirring occasionally.
  4. Once pan is nearly dry keep cooking mushrooms over heat stirring more and more frequently until they are all uniformly caramelized to deep golden brown.
  5. Remove pan from heat and add apple cider vinegar, stir well to incorporate evenly.  Adjust seasoning with more salt and black pepper as needed.
  6. Pour mushrooms in large bowl and garnish them with preserved lemon and chervil.



  • Recipe from chef Matt Bolus of The 404 Kitchen, Nashville, Tennessee

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