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 subbed out olive oil with more butter and increased the amount of garlic.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish, Vegetable Side Dish
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo
Servings: 4
Ingredients
2tablespoonsbutter or ghee
¼teaspoonred pepper flakes
3garlic clovesminced
2medium anchovy fillets
1poundmixed mushrooms
Juice from 1 lemonoptional
Instructions
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, squeeze on the juice from one lemon (if using), and serve immediately.