4ozBlewitsquartered if large, halved or left whole if very small
1tablespoonFinely diced shallot
1pinch Fresh chopped tarragon
1tbsp Flavorless oil for cookingsuch as grapeseed or canola, or unsalted butter
Clean the mushrooms by brushing with a cloth or swishing in water if needed, then dry on paper towels. Cut the mushrooms into thick pieces.
Begin by heating a cast iron pan until hot.
When the pan is hot, add the mushrooms, season with salt, and cook them until they've wilted, lightly browned, and released water.
Add the oil to the pan if the pan gets dry, add a little more.
Add the shallots, then the tarragon and cook for a minute or two, double check the seasoning for salt, adjust as needed, and serve.
The mushrooms should be cooked for about 10 minutes at least, since blewits need thorough cooking.
You can also toss the mushrooms with a small knob of unsalted butter right before cooking.
This is a very basic recipe and the ingredients and proportions are just a guide. Feel free to add different herbs, or skip them. After cooking the mushrooms can be eaten as is, served as a side dish, used to garnish a steak or a piece of cooked fish, etc.