Slow-Cooked Button Mushrooms

Processed with VSCOcam with f2 presetMushrooms used to be a hard sell. It's hard to recall exactly why. Maybe it was their styrofoam pop. Their non-taste. The earthiness. The fact that they're fungi? And then mushrooms got exoticized. In my world, that started with the silky umbrella-like straw mushroom. The meaty portabello. The savory shiitake. As I got older and the food landscaped changed, then came morels, sponges for butter and cream, and maitake, coral reefs of crunch and soft, give and take.

Mushrooms got sexier, and I got more fanatical. One of my favorite dishes is a mushroom melange -- some mix of all of the mushrooms above and perhaps some enoki, trumpet, oyster, lobster, chanterelle.

But I'm a bit disgusted to read that. Snobby, right? The equivalent of a bland designer dress, all label and no style.

This dish goes out to the white button mushroom. I cooked them in the slowcooker to concentrate the mushroom flavor (no sear to distract) and to create mushroom consomme-type thing. Just don't call it normcore.

RECIPE: Wash and trim 2lbs of white button mushrooms. Leave them whole. Add to slow cooker with 2 diced onions or shallots, 3 sprigs of fresh thyme, and a glug of white wine (3 tablespoons-ish). Slow cook on low for 4 hours. Before serving, add a knob of butter and parsley.