Here is a simple way to enjoy big Paris mushrooms. I like chanterelles, morels, and even matsutakes, but these common white mushrooms—the kind you see in supermarkets—remind me of culinary school; they smell like la bonne cuisine française. We use banker watch–size mushrooms—as big as you can find. If you’re looking for an upscale alternative, porcini will also work. This dish is best prepared in a cast-iron frying pan, served family style at the table. Bring it out hot and bubbling.

　　

Ingredients

Serves 4

　　16 large white mushrooms, stem ends trimmed

　　1/4 cup (55 g) salted or unsalted butter

　　1 tablespoon olive oil

　　Salt and pepper

　　1/4 teaspoon smoked paprika (pimentón de la Vera)

　　2 garlic flowers or garlic cloves

　　6 sprigs thyme

　　

Step 1

Preheat the oven to 450°F (230°C). Score each mushroom cap with shallow cuts about 1/8 inch (3 mm) deep. Spread the butter and oil in the bottom of a heavy ovenproof pan. Season the bottom of the pan with salt, pepper, and the paprika. Place the mushrooms, cap down and side by side, in the pan. Tuck the garlic flowers and thyme among them.

　　

Step 2

Bake the mushrooms for 18 to 20 minutes, or until the pan juices are bubbling and the mushrooms have shrunk and roasted. Serve bubbly.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.