Name: Cast-Iron Mushrooms
Yield: Makes 3-4 cups
Ingredients: 1/2 pound crimini mushrooms; 1/2 pound white button mushrooms; 1/2 pound oyster mushrooms; 2 king oyster mushrooms; 1 portobello mushroom; 2 shallots, sliced paper thin; 1 tablespoon butter or margarine; 2 cloves garlic, minced; 2 tablespoons parsley, chopped; Sea salt and pepper to taste

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Cast-Iron MushroomsAmanda Marsalis, courtesy of Mark Batty Publisher

Editor's note: Use this recipe to make Alex Brown and Evan George's Savory Rolls .

The next best thing to foraging your own wild mushrooms and huffing their death-matter musk from a Hobbitshire-like hillside in NorCal while your guide trips on psilocybin shrooms is (obviously) slurping crispy hot shrooms right out of the cast-iron skillet they were cooked in. Admittedly, it's a distant second. But it still feels nasty. Thanks to the whole steak joint steeze revival, its now totally acceptable to eat out of cast-iron. Here we do a mushroom mélange of various shapes, sizes, textures, and prices. Omit and add as you like, especially if you actually get to forage for wild ones.

Cooks' Note

BEVERAGE
Avery The Kaiser Imperial Oktoberfest Lager

SOUNDTRACK
Shit Robot
"Simple Things"

Recipe notes

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Recipe notes

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