SIMPLE YET SPECIAL NOURISHING SNACK THAT WELCOMES LIBATIONS AND EXPANSION
Mushrooms with Olives and Almonds
King Trumpet Mushrooms
Castelvetrano Olives
Toasted Almonds
Rosemary
Butter
Salt and Pepper, to taste
In a large skillet, preferably cast iron, add a small nob of butter and mushrooms sliced in half or quarters length-wise, over medium heat. Without crowding the mushrooms, slowly cook on each side, gently turning every few minutes. Add the rosemary about half way through the cooking process.
Continue, layering a touch more butter a little at a time, if the mushrooms seem dry. Turn until all sides of the mushrooms are kissed with butter and toasted golden brown. Once the mushrooms are done, remove from heat and toss in a handful of olives and almonds with a splash of olive brine and a finish of salt and pepper.
Serve: With a glass of chilled wine or a refreshing elixir as a great pre-dinner snack.
Add a side of bread and butter, a great piece of cheese, along with a simple green salad and you’ll have a beautiful easy dinner. With the addition of grilled fish or chicken you’ll have a weeknight ready feast.