Charred Button Recipe

Clean

Wipe each button mushroom with a damp paper towel or soft brush to remove dirt. Trim the very end of the stems if needed, keeping mushrooms whole.

Make marinade

In a medium bowl combine 3 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground black pepper and 1 tsp sea salt. Whisk until emulsified.

Marinate

Add the whole mushrooms to the bowl and toss gently to coat. Let sit at room temperature for 10–15 minutes so flavors penetrate. If marinating longer (up to 1 hour), refrigerate and bring back to room temperature 15 minutes before cooking.

Preheat pan or grill

Heat a heavy cast-iron skillet or grill over medium-high heat until very hot (about 3–5 minutes). You want enough heat to produce a quick char without stewing the mushrooms.

Char the mushrooms

Working in a single layer (do not overcrowd), place the mushrooms cap-side down on the hot skillet or grill. Let cook undisturbed for 2–3 minutes until well browned and charred at the edges. Flip and cook the other side 1–2 minutes more until juices appear and mushrooms are tender. If using a skillet, you may need to cook in two batches.

Finish with butter

Reduce heat to medium-low. Add 1 tbs unsalted butter to the skillet and tilt to melt. Spoon the butter over the mushrooms for 30–45 seconds to glaze and enrich their flavor.

Garnish

Transfer mushrooms to a serving plate. Sprinkle 2 tbs finely chopped fresh parsley, 1 tsp lemon zest, 1 tsp red pepper flakes, and 1 tsp toasted sesame seeds (if using). Toss gently to combine and adjust salt to taste.

Serve

Serve hot as an appetizer, side dish, or atop toasted bread. Best enjoyed immediately for maximum char and texture.