Toni Michael Chef
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№ 002 · Side · 30 min · serves 4

Seared Mushrooms

I used to think mushrooms were good, but then I discovered what happens when you give them time in a dry pan instead of crowding them with butter. They turn deeply golden, intensely savory, and somehow even more mushroom-y. Now I think mushrooms are worth a happy dance!

These have become a staple on Wajita Wednesday, but they also remind me of the incredible Lion's Mane mushrooms I picked up from Our Family Farm & Dairy at the Tomball farmers market. No matter the variety, this technique lets the mushrooms do the talking.

— Toni · 7 August · 2026
Ingredients
  • 16 oz mushrooms, sliced*
  • 2 tbsp butter
  • 1 tbsp tequila
  • 1 tsp orange zest
  • Salt to taste
  • *Depending on the mushroom variety, you may want to tear (Lion's Mane) or leave whole (beech).

Method

  1. 01 Add the mushrooms to a cold, dry pan; turn the heat to medium
  2. 02 Cook, stirring occasionally, until they release their moisture, the liquid evaporates, and the mushrooms develop a deep golden sear, about 10–15 minutes
  3. 03 Add the butter and orange zest; toss until the butter is melted and the mushrooms are evenly coated
  4. 04 Deglaze the pan with the tequila, scraping up any brown bits with a wooden spoon, and cook until the liquid has evaporated, about 30 seconds
  5. 05 Add salt to taste
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