This flavorful butter is a gorgeous way to dress mushrooms! Here we use maitake, but oyster or king oyster would be lovely, too. This same setup — sumac butter, herbs, a squeeze of lemon — is wonderful on blanched snap peas, asparagus, or hearty grains like farro or wheatberries.
1/2 cup fresh parsley, mint & dill leaves, whole or torn
Make the sumac butter: In a small sauté pan, melt butter over medium heat. Once it begins to bubble, add sumac and let sizzle for 20 seconds to infuse. Stir in pimentón, salt & lemon zest and let sizzle another 20 seconds or so. Remove from the heat and keep warm.
Make the mushrooms: Trim the bottom off the maitakes and tear into small pieces. Warm olive oil in a heavy pan over medium-high heat (we love cast iron), add the mushrooms in a single layer, and let cook undisturbed until nicely browned on one side. Stir a few times to finish cooking, then transfer to a bowl.
Add the sumac butter, a good squeeze of lemon, a sprinkle of salt, and chopped fresh herbs. Toss and season to taste.