Tossed with egg noodles.
Over pan seared chicken thighs.
As a warm salad topper (add goat cheese for additional heaven).
On a spoon, directly into your face.
And the best thing is they come together in like, ten.
The mushrooms sear on high heat with canola oil in this recipe, so you can get some really beautiful colour on them, without smoking up your kitchen since canola can handle high heat (it has a high smoke point).
Once browned, add a splash of balsamic vinegar and a drizzle of cream; season to taste and…donezo.
If you want to get a little chef-y, you can layer some extra flavour, by adding a clove of garlic (add with balsamic and sauté for 30 second), herbs like thyme (classic with mushrooms) or some snipped chives. You could also add a little goat cheese or cream cheese in at the end for an extra creamy choose-your-own-adventure.
But trust…if anyone is anti-mushroom, and you offer these on the regular, they won’t be for long.