Ingredients:

  • 1 lb Fresh Pearl or Blue Oyster Mushrooms, separated into large clusters
  • 0.5 tsp Coarse Sea Salt
  • 0.25 tsp Freshly Cracked Black Pepper
  • 2 tbsp Unsalted Butter
  • 3 cloves Garlic, smashed and peeled
  • 3 sprigs Fresh Thyme
  • 1 tbsp Balsamic Glaze

Instructions:

  1. Prep the clusters. Wipe the 1 lb of mushrooms with a damp paper towel to remove any stray forest bits. Keep them in large, palm sized clusters. Note: Cutting them too small prevents the steak effect.
  2. Heat the pan. Set your cast iron over medium high heat. Wait for wisps of smoke. The pan must be dry.
  3. The first sear. Place the dry mushroom clusters in the pan. Don't crowd them; they need space for steam to escape.
  4. Apply the weight. Place your second heavy pan directly on top of the mushrooms. Press down firmly to flatten them.
  5. Wait it out. Sear for 4–5 minutes undisturbed until the bottom is deeply mahogany and crisp.
  6. The flip. Remove the weight. Flip the clusters carefully with tongs. You should see a beautiful, dark crust.
  7. Add the aromatics. Toss in the 2 tbsp butter, 3 smashed garlic cloves, and 3 sprigs of thyme. Note: The butter will foam and sizzle immediately.
  8. The butter baste. Tilt the pan so the butter pools at the bottom. Spoon that hot, garlic thyme butter over the mushrooms for 3–4 minutes until they are glistening and golden.
  9. Seasoning. Sprinkle with 0.5 tsp sea salt and 0.25 tsp black pepper.
  10. The glaze finish. Drizzle 1 tbsp balsamic glaze over everything in the last 60 seconds. Toss once to coat until the glaze is tacky and fragrant.