Cast-Iron Mushrooms
"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...."
INGREDIENTS
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1/2 pound crimini mushrooms
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1/2 pound white button mushrooms
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1/2 pound oyster mushrooms
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2 king oyster mushrooms
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1 portobello mushroom
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2 shallots, sliced paper thin
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1 tablespoon butter or margarine
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2 cloves garlic, minced
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2 tablespoons parsley, chopped
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Sea salt and pepper to taste
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