Vegan Brown Butter Mushrooms

The nutty notes of browned butter enhance mushrooms with indulgent goodness that makes you want to just keep digging in for more.

Course: Side Dish

Keyword: dairy free, miyokos, mushrooms

4 tablespoons Salted Miyoko's European Style Cultured Vegan Butter
1 pound to 1 1/2 pounds mixed mushrooms, sliced (crimini, shiitake, oyster, king trumpet, etc.)
5 to 6 cloves of garlic, minced (or much more - make it as garlicky as you like)
1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dry tarragon
salt and pepper to taste

In a large skillet, melt the butter over medium heat and let it come to a nice, nutty brown.
Add the garlic and mushrooms, making sure not to crowd the pan, and turn up the heat to sear and brown the mushrooms and evaporate any liquid coming from them.
Add a few pinches of salt. When they have reduced and have browned, add the tarragon.
Season to taste with salt and pepper.

This recipe originally appeared on Miyoko's.com

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