Pan Seared Mushrooms With Green Garlic Butter Recipes

Steps:

• Blanch green garlic: In a small pot, bring 3 cups of water to a boil and generously season with salt until it has the salinity of seawater (about 3 tablespoons). Separate green parts of the green garlic from the light green and white parts. Roughly chop the greens and blanch them in the boiling water until tender, about 2 minutes. Meanwhile, finely chop 3 of the reserved green garlic stems, discarding the tips of the roots; set aside. Zest the lemon directly into the food processor.
• Compound butter: Once greens are tender, use a skimmer to scoop them into the food processor. Add the juice of the zested lemon, a pinch of salt, miso, and butter. Blend until smooth, about 1 minute, scraping down the sides halfway through. Fold in the white parts of the green garlic, and spoon compound butter into a small bowl. (Note: Compound butter will last up to a week in the refrigerator or a month in the freezer.)
• Mushrooms: Clean mushrooms by wiping them with a damp kitchen towel. Quarter them, stems and all. Set a pan over medium-high heat and add oil. Once it's smoking, add enough mushrooms to cover the pan without overcrowding. Add a pinch of salt, and toss to coat evenly. (Cook the mushrooms on their cut sides for better caramelization.) Once the mushrooms have shrunk a bit, about 1 minute, add remaining mushrooms. When they look caramelized, after about 3 minutes, lower the heat and add 2 tablespoons of compound butter. Toss to coat and continue to cook, about 1 minute. Serve immediately.