Three boring, easy recipes

All three of my most famous recipes are extremely simple. They don’t involve much; you can do them yourself. Two of them involve small pantry upgrades that will make the rest of your cooking situation more amazing.

Brown butter maitakes

Get a softball-sized amount of maitakes, probably 6” diameter. Rinse, carefully remove the mycelium without breaking it up too much, and throw on top of foil in a casserole dish. Make sure you’re using enough foil to ball up later.

Get your broiler going. Brown 3/4 of a stick of unsalted butter. Pour the hot butter on top of the maitakes. Immediately ball the whole thing up with foil such that steam can’t escape easily. Broil for six minutes.