This is another great recipe from the folks at Cook’s Illustrated. I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes. I’m not super anal-retentive in the kitchen so it’s great that they are! In this recipe, I subbed out olive oil with more butter and increased the amount of garlic.
- 2 tablespoons of butter
- ¼ teaspoon hot red pepper flakes
- 3 medium garlic clove, minced
- 2 medium anchovy fillets
- 1 pound cremini or white mushrooms, cut into halves if small, quarters if large
What to do:
Heat butter in a large skillet over medium-high heat. When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute)
Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes. Season with salt to taste and serve immediately.
Yummy, spicy, and umami-y. Now I gotta find another recipe to use up the rest of the anchovies in my can…