I don’t know if you have ever played around with ghee, but I love the stuff! In Europe they call it clarified butter, but in India, it’s ghee. Basically, it is the clear liquid in melted butter when all the milk solids sift down to the bottom. Here is a little butter 101:
Obviously, butter is a fat. But, within that fat are tiny little, itty-bitty particles of milk solids. Interestingly, browned butter is simply when you cook that butter long enough that you manage to get those milk solids nice and roasty, toasty brown…giving the butter a lovely nutty flavor. Well, with clarified butter or ghee, one has simply ladled the clear fat off the top once the milk solids of sunk down to the bottom when the butter is melted. That’s it! “WHY?” you may ask. This is the genius part. Maybe you know a little about smoke point? Ya know, the temp at which an oil will start to smoke (this is when your oil will start to take on a burnt taste and even becomes carcinogenic…no good!). Well, butter has a notoriously low smoke point. Which means you cannot truly sauté anything with it unless you want it to smoke and burn. By getting rid of the milk solids, you have instantly raised it’s smoke temp. Now, with your butter clarified, you can get to sautéing without fear of a disaster in your pan! The wonderful side-note to this is that the aroma and flavor take on a remarkable improvement. How can you improve on butter? Just give it a try, trust me. YUM.
It’s simple to make at home, but I was sorely tempted when I saw the gorgeous lemony yellow color of this ghee at Trader Joe’s. Just couldn’t resist!
When given the chance to saute in butter, I had to go for the quintessential pairing: mushrooms and garlic. This recipe is fast and beyond ridiculously good. I left the shrooms whole because I love their rustic beauty and felt like they lent themselves better to eating tapas style.
When it comes to technique here, start by melting the ghee in a medium to large pan. Place the mushrooms in the pan, being careful to not crowd them (if you crowd them, they will not brown up and caramelize nicely…they will basically boil. Yuck). Add in the chopped garlic and a nice pinch of salt. Once they are browned and tender, take the pan off of the heat and toss in the fresh parsley. Gently give it a mix and serve. I am warning you that these are honestly addictive. Sometimes the most basic of recipes are the most genius, highlighting the simple flavor notes that make your mouth sing.
Sometimes the most basic of recipes are the most genius, highlighting the simple flavor notes. These sauteed mushrooms with ghee will make your mouth sing!
- 2-3 tbsp Ghee
- 6-8 cloves garlic, minced
- 1/2 tsp cracked pepper
- 15 crimini mushrooms, trimmed by whole
- 2 tbsp parsley, chopped
- salt to taste
Start by melting the ghee in a medium to large pan.
Place the mushrooms in the pan, being careful to not crowd them (if you crowd them, they will not brown up and caramelize nicely...they will basically boil. Yuck).
Add in the chopped garlic and a nice pinch of salt.
Once they are browned and tender, take the pan off of the heat and toss in the fresh parsley. Gently give it a mix and serve.