Mushrooms with Olives and Almonds

SIMPLE YET SPECIAL NOURISHING SNACK THAT WELCOMES LIBATIONS AND EXPANSION

Mushrooms with Olives and Almonds

King Trumpet Mushrooms
Castelvetrano Olives
Toasted Almonds
Rosemary
Butter
Salt and Pepper, to taste

In a large skillet, preferably cast iron, add a small nob of butter and mushrooms sliced in half or quarters length-wise, over medium heat. Without crowding the mushrooms, slowly cook on each side, gently turning every few minutes. Add the rosemary about half way through the cooking process.

Continue, layering a touch more butter a little at a time, if the mushrooms seem dry. Turn until all sides of the mushrooms are kissed with butter and toasted golden brown. Once the mushrooms are done, remove from heat and toss in a handful of olives and almonds with a splash of olive brine and a finish of salt and pepper.

Serve: With a glass of chilled wine or a refreshing elixir as a great pre-dinner snack.
Add a side of bread and butter, a great piece of cheese, along with a simple green salad and you’ll have a beautiful easy dinner. With the addition of grilled fish or chicken you’ll have a weeknight ready feast.