Butter and Garlic Mushrooms


from Chew Out Loud


  • 2 Tbsp olive oil
  • 2 Tbsp salted butter
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 20 oz fresh mushrooms, sliced (shiitake or lion's mane)
  • 4 Tbsp fresh parsley, chopped
  • kosher salt
  • freshly ground black pepper


In a large nonstick pan, add olive oil and butter over medium heat, until melted and hot. Add garlic and shallot, stirring until aromatic, about 1 minute. Add mushrooms and continue to stir, about 2-3 minutes or just until mushrooms are soft cooked through. Don't over cook.
Remove from heat, add parsley, and lightly sprinkle with kosher salt and freshly ground black pepper to taste. Stir again and serve while warm.

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Cornbread with Caramelized Apples, Onions, and Thyme

Adapted from Bon Appetit via Tea Cup Tea


  • ¾ C plus 2 Tbsp. unsalted butter
  • 2 medium onions, thinly sliced
  • 1 tsp kosher salt plus more
  • Freshly ground black pepper
  • 3 medium apples, thinly sliced
  • 4 Tbsp sugar, divided
  • 3 tsp fresh thyme leaves, divided
  • 1½ C cornmeal
  • 1 C all-purpose flour
  • 1 Tbsp baking powder
  • 2 large eggs
  • 1½ C buttermilk


Preheat oven to 400°. Melt butter in a cast-iron or other heavy skillet over medium-high heat. Pour all but 2 Tbsp. butter into a small bowl; set aside.

Add onion to butter in skillet, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 Tbsp. sugar, and 2 tsp. thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet.

Whisk cornmeal, flour, baking powder, 1 tsp. salt, and remaining 2 Tbsp. sugar in a large bowl. Gradually whisk in eggs, buttermilk, and ¾ cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 tsp. thyme.

Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes.

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How to Preserve Fresh Herbs in Olive Oil

from Curry Trail and adapted from The Kitchn

Choose firm, fresh herbs.

If you wish, you can chop them fine. Or leave them in larger sprigs and leaves.

Pack the wells of ice cube trays about 2/3 full of herbs. You can mix up the herbs, too, this can be used in recipes that calls for mixed herbs.

Pour extra-virgin olive oil or melted, unsalted butter over the herbs.

Cover lightly with plastic wrap and freeze overnight.

Remove the frozen cubes and store in freezer containers or small bags. Don’t forget to label each container or bag with the type of herb (and oil) inside!

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