Cooking – Dry saute is the key to deriving the most flavor from any mushroom. Have a dry pan on medium/medium high heat. Slice the Nebrodini about ¼” thick, put in the pan (not crowded, might have to do multiple pans) and cook for 5 minutes. The mushrooms should have released their water and started to brown. Put in butter or oil and salt and pepper and cook for 2 minutes. They then are ready to eat or use in a recipe. If grilling, plan on 7-10 minutes, being careful not to scorch.
Recipe Ideas – Nebrodini can stand up as a pizza topping, just cook them first. The other great treat for these is in an egg bake. I like the bake with the English Muffin bread on the top and bottom. Yum! They will work in a breakfast hash as they are meaty and don’t break down. Or you can use in stir fry, put them in the smoker, use as a burger topper or with steak. They are also excellent for stroganoff. If you want to put them on the grill, slice in half, brush with oil, sprinkle with salt and pepper and take a culinary visit to Italy.
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