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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.

A white ceramic skillet full of saffron and butter poached baby bella mushrooms

Saffron & Butter Poached Baby Bella Mushroom Recipe

(Serves About 2)


  • 1 Cup Baby Bella Mushrooms (I trim off the stems and use those in other dishes)

  • 2 Teaspoons Unsalted Butter

  • 1 Tablespoon Extra Virgin Olive Oil

  • ½ Teaspoon Kosher Salt

  • ½ Teaspoon Ground Black Pepper

  • 1 Pinch Saffron Stems (Bloomed in Hot Water)

  • 5 Drops Aged Balsamic

  • ¼ Cup Fresh Italian Parsley (Finely Chopped)



  1. Clean the mushrooms as you prefer.

  2. Melt ½ the butter in a frying pan, and once it begins to foam, add the olive oil.

  3. Place the mushrooms top side down in the pan at a medium heat.

  4. Season with salt and pepper.

  5. 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.

  6. At 6 minutes, flip the mushrooms so the tops are facing upward.

  7. Add the saffron and its water.

  8. Cook on a low heat for 3 minutes.

  9. Remove the mushrooms from the pan and keep to one side.

  10. Reduce any liquid that has been produced (there wont be much) to a thick glaze over a high heat.

  11. Return the mushrooms to the pan, toss with the parsley and drizzle with the aged drops of balsamic.

  12. Check for seasoning and add more salt and pepper as needed.

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