Name: Seared and Marinated Mushrooms
Cook time: 25 min
Total time: 85 min
Yield: 4 servings

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

For marinated mushrooms, I usually select a combination of baby bella and shiitake mushrooms. They are tender and lend a pretty, deep brown color to the dish. Lion’s mane, oyster and button mushrooms would also work well here. To clean the mushrooms, trim the stem and gently remove dirt or debris. For shiitakes, remove the entire stem from each mushroom because it’s usually too fibrous to eat. Shiitake stems can be dried in a paper bag in the fridge and used to make stock at a later date. Use marinated mushrooms in salads, on charcuterie boards, or enjoy as is for a healthy snack. Make a vinaigrette with the leftover marinade or use it for a second batch of marinated mushrooms!

Katie Button's Seared and Marinated Mushrooms

Seared and Marinated Mushrooms

Meet The Creator

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

These are, hands down, my kids’ favorite breakfast. Who am I kidding? They’re my favorite, too, especially when served alongside eggs—I can’t get enough of that combination of sweet and salty. These are definitely a labor of love, but honestly I think we all enjoy preparing them almost as much as we like to eat them. I’m in my happy place anytime I get to work with dough. Mixing the ingredients together into a cohesive whole, draping a towel over the bowl and letting the dough rise, punching it down, and then rolling, filling, and shaping it—the ritual of every step brings me pure joy. Whenever I bust out the ingredients for these squares, the kids know it’s a good day. I make these a lot during school holidays when there’s time in the morning for them to help. Duke and Emmie stand at attention with the measured ingredients waiting for the sign from me that they can dump them into the bowl, and then the older two help me roll out the dough and compose each layer. Drake loves that he’s finally allowed to use a big knife to cut the squares before they’re baked, and then he and Ella apply the egg wash to the tops of them. The kids understand that the bit of extra effort required for these squares makes them something really special.



I think it probably helps that these squares are the best iteration of a cinnamon roll that any of us has ever tasted. It can be hard to get a good balance with cinnamon rolls—they either have too much bread or too much cinnamon. The way I make these, rolling and folding them repeatedly so that the filling is between several thin layers of dough, results in a square that has a perfect amount of both bread and cinnamon, so every bite is balanced.

Cinnamon Squares

I love a one-pot meal that also feels extra-special, and paella makes that kind of meal. This Spanish dish of rice, vegetables and meat or seafood packs flavor and simplicity into one skillet. A large pan of paella is festive, colorful and serves a crowd — it’s just right for a celebratory dinner with friends and family. Making the vegetable-and-aromatic sofrito is a key step in cooking paella and acts as the dish’s flavor base. I like a combination of mussels, shrimp and lobster tails in the seafood version of the dish, but you can easily tailor it to your favorite types of seafood.

Elizabeth Poett's Seafood and Asparagus Paella

Seafood and Asparagus Paella

Aside from the traditional eggs Benedict, hollandaise is best accompanied by fresh vegetables, cooked to perfection. This recipe covers two of my favorites, with two different preparations: asparagus and artichokes. Blanching helps quick-cooking vegetables maintain vibrancy and a snappy texture, so it works perfectly for the asparagus. Blanching is also great for broccoli in a broccoli salad or green beans, fennel, peas, and carrots. Meanwhile, artichokes can be a bit more intimidating. They are oddly shaped, very firm, and thorny. After trimming and boiling in well-seasoned water, the leaves slip off to expose the tender underside, making them the perfect vessel to scoop a bit of tasty hollandaise.

Katie Button's Asparagus and Artichokes with Hollandaise

Asparagus and Artichokes with Hollandaise

Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.

Katie Button's Roasted Leg of Lamb with Herbs

Roasted Leg of Lamb with Herbs

As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

Magnolia Table with Joanna Gaines: Episode 4

Our children’s book, We Are the Gardeners, is finally here! The kids and I have been working on this project for a little over a year, and I’m excited to be

The Making of We Are the Gardeners

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

Grilled Shrimp Adobada

I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

Even though pot roasts are a well-known dish in southern culture, I feel there are different variations of the slow-cooked meat dish that span through the country as a whole, and even globally. There’s something really special about a slow-roasted meat that falls off the bone, it really says “made with love,” and it’s an easy dish, especially for family dinners. For me, pot roasts invoke memories of Sunday family dinners. We would rotate houses and have everyone’s unique pot roast. I remember a big dish at the center of the table with a beautiful piece of meat and my mom cutting chunks away. Vegetables and gravy were always my favorite. I would reach out and soak a roll in the delicious gravy!

Charles Hunter III's Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Fried dough smothered in sugar and dipped in chocolate? Yes, please! Because my family came from Spain, I have a true love for everything Spanish including their desserts. I was lucky enough to spend some time studying in Spain, and churros were the very first Spanish sweet treat I tasted. Whether served at restaurants after meals, late at night on city streets, or at home they remain a beloved treat.

Elizabeth Poett's Spanish Churros and Chocolate Dip

Spanish Churros with Chocolate Dip

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

I love this dish because it feeds a good amount of people and is a meal that the entire family can enjoy! It can be made ahead of time, frozen, and then baked when the time is right. The combination of sweet, creamy corn and salty pancetta is delicious and comforting. The béchamel (white sauce) with corn acts as a layer and ties this entire lasagna together.

Elizabeth Poett's Creamy Corn Lasagna with Pancetta and Zucchini

Creamy Corn Lasagna with Pancetta and Zucchini

I love peaches! My godmother came for a visit on the ranch recently and reminded me about this classic dish. It is such a simple and wonderful way to enjoy summer fruit when it is abundant and at peak flavor. One of my favorite things about making a buckle is the way the batter buckles over and around the fruit as it bakes, making the most scrumptious, chewy, buttery top layer.

Elizabeth Poett's Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Peach Buckle with Homemade Caramel Sauce and Whipped Cream

During the holidays, I love to make these cookies to give to neighbors. They are buttery and rich with just the right amount of vanilla. Rolling the dough in sugar makes them sparkly and festive, and you can also vary the type of jam you use. Sometimes I will make a batch and fill a few with blueberry jam, a few with raspberry jam, and a few with apricot jam. The color variation is beautiful and the different fruit flavors make it hard to just have one cookie!

Butter Thumbprint Cookies with Jam Filling

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots