Saffron & Butter Poached
Baby Bella Mushrooms
Sometimes, it is the simple ingredients that inspire the most creativity. This dish uses Baby Bella mushrooms, which is also known as cremini. It is a more deeply flavored variety of the white button mushroom. It delivers really savory flavors with just a few additions. I love it as a side dish. But, if you try serving them on a slice of hot buttered sourdough toast, you can thank me later.
Saffron & Butter Poached Baby Bella Mushroom Recipe
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(Serves About 2)
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Ingredients​
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1 Cup Baby Bella Mushrooms (I trim off the stems and use those in other dishes)
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2 Teaspoons Unsalted Butter
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1 Tablespoon Extra Virgin Olive Oil
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½ Teaspoon Kosher Salt
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½ Teaspoon Ground Black Pepper
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1 Pinch Saffron Stems (Bloomed in Hot Water)
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5 Drops Aged Balsamic
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¼ Cup Fresh Italian Parsley (Finely Chopped)
Instructions
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Clean the mushrooms as you prefer.
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Melt ½ the butter in a frying pan, and once it begins to foam, add the olive oil.
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Place the mushrooms top side down in the pan at a medium heat.
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Season with salt and pepper.
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Allow the mushrooms to cook at a medium heat for around 6 minutes. Don’t shake the pan, they will release liquid, which will not be good for the dish.
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At 6 minutes, flip the mushrooms so the tops are facing upward.
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Add the saffron and its water.
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Cook on a low heat for 3 minutes.
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Remove the mushrooms from the pan and keep to one side.
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Reduce any liquid that has been produced (there wont be much) to a thick glaze over a high heat.
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Return the mushrooms to the pan, toss with the parsley and drizzle with the aged drops of balsamic.​
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Check for seasoning and add more salt and pepper as needed.