Tangy Autumnal Mushrooms

This is the thing you make when you’ve neglected a carton of mushrooms a few days too long in your fridge. They’re not quite stogy … but they’re well on their way. You don’t have a lot of time to invest putting them in some elaborate French dish and you have no wine to drown them in. So you do this. Hit them with butter and dress them up with the random garnishes you keep on hand in your fridge and pantry. In my case that’s capers, cheese (feta) and some type of seed (pumpkin). 

Serves: 2-4; Time 25 min.


  • 1 carton of mushrooms (sliced)
  • 2 tbsp unsalted butter
  • 3 tbsp capers
  • Handful of crumbled feta 
  • Handful of toasted pumpkin seeds
  • 1 tsp chili flakes
  • Salt
  • Black pepper 

1. Heat the butter over medium heat in a skillet. Add the mushrooms once the butter starts to brown and bubble. Toss the mushrooms around in there and sprinkle them with the salt to dehydrate them a little. Keep stirring occasionally to avoid burning the mushrooms.

2. Once the mushrooms start to brown (15-20 min). Toss in the capers and continue to cook for another few minutes. 

3. In a separate pan, toast the pumpkin seeds on low heat. 

4. Put the mushrooms in a bowl, crumble the roasted feta over the mushrooms, sprinkle with the toasted pumpkin seeds, chili flakes, finishing salt (if needed), and a few cracks of black pepper.

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