by Chef Scotty in ,

Originally posted on Facebook 8.14.15

So, before you toss out that finished jar of pickles… go ahead and save the juice. 
Pickle juice is this wonderful… briney… seasoned…herby.. garlic filled…love concoction, that can be repurposed in your cooking. I just happen to love it with sautéed mushrooms… and rabe (broccoli rab) … swiss chard. Tonight it’s all about the mushrooms. Save the juice, and re-use. I tried to rhyme,

Pickle Juice Sautéed Mushrooms

3 pounds Mushrooms (any kind… crimini, portobello, shiitake, button)
9 tablespoons of butter
6 tablespoons olive oil
fresh thyme
In The Kitchen With Scotty “Cook’s Line” Seasoning
4-5 ounces strained pickle juice (any kind.. except sweet. Unless you like sweet, then go for it and let me know) 

1. In a large sauté pan melt 3 tablespoons of butter along with 2 tablespoons olive oil. Add a few whole sprigs of fresh thyme and fry gently; Really flavor your butter mixture with the thyme as the butter browns slightly.
2. In one pound batches (so you’ll repeat this process two more times… three total) begin to brown your mushrooms. Lay flat, barley touching, and cook. Sprinkle with a good pinch of Cook’s Line Seasoning, and then flip the mushrooms. 
3. Gently splash with a third of your pickle juice. You’ll notice the “sauce” will thicken a bit. This is the acid coagulating with the milk proteins in the butter.. sort of a “beurre blanc” effect for all you food nerds. Let this sauce dissipate, and really coat your mushrooms. Adds a nice concentrated flavor.
4. Repeat the process two more times in the same pan. Watch your heat as to not burn your pan, smoke up the kitchen, and give your last two batches a bitter burnt flavor. Wipe out the pan if necessary, otherwise keep on going!
5. Serve as a side dish with roast chicken, or on top of grilled meats. I grabbed a fork and sat down with a glass of “spicey” Cab Franc. Enjoy!!