Marco Canora’S Pan-Roasted Hen-Of-The-Woods Mushrooms

• 1 pound hen-of-the-woods mushrooms
• 1/4 cup extra-virgin olive oil
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 tablespoons unsalted butter
• 2 tablespoons kosher salt
• 2 tablespoons fresh-cracked black pepper

1. (1) Turn mushroom over to expose the stem. With paring knife, remove the core of the stem.
2. (2) Using your hands, gently break mushroom into 8 pieces. In a 12-inch saute pan, heat olive oil over medium flame. Season mushrooms with salt and pepper, and
3. (3) place them in the heated oil, taking care not to overcrowd the pan, and cook for 3 minutes. When the mushrooms have a golden-brown surface, flip them with a spatula and continue cooking for 2 to 3 minutes. Add butter and herbs, and baste mushrooms for 1 minute. Drain on paper towels to remove excess oil, and serve.

mushrooms, extravirgin olive oil, thyme, rosemary, unsalted butter, kosher salt, freshcracked black pepper

Taken from www.epicurious.com/recipes/member/views/marco-canora-s-pan-roasted-hen-of-the-woods-mushrooms-50056577 (may not work)