Grilled Portabello Mushrooms with Browned Sage Butter

This is a simple, savory preparation for mushrooms. I am a huge fan of browned butter in savory or sweet dishes.


2 large portabello mushrooms
1 stick salted butter
10-15 fresh sage leaves
salt, pepper to taste


Place butter and sage in medium sauce pan over medium heat. Simmer butter until it foams. Watch closely as the butter changes color from light to amber, then chestnut color. Remove from heat when it turns chestnut color. meanwhile, heat outdoor grill to high heat. Place mushrooms upside down on plate and spoon 3 tablespoons browned sage butter onto webbing. Season with salt and pepper. Place on grill for approximately 15 minutes or until mushrooms are tender and release their juices. Remove from grill. Slice into 1/2 inches pieces and drizzle with more browned sage butter if desired. Place crispy sage leaves on the mushrooms, or mix into an alfredo sauce for pasta. These are amazing over pasta, as a side to grilled chicken, as an appetizer, or served atop a bed of sauteed red onions as I have pictured here.

The butter will foam as it browns. Watch it carefully, to get the correct color.

Notice the rich color of the butter. The darker the milk solids get, the richer the flavor.