Miyoko's Phenomenally 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. (Yes, our European-style Cultured Vegan Butter doesn't just melt -- it browns.)


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.

Miyoko's Tip

The trick is to saute the mushrooms over high heat to sear them and evaporate the water so that they brown and do not become wet. Choose your pan accordingly --- you don’t want a pile of mushrooms several inches high in there or you will you will end up with a puddle of liquid, which will need to be evaporated. So get the largest skillet you have, and make sure you don’t cook more mushrooms than it can handle.