Button Mushrooms Recipe

Clean and Prepare Mushrooms

Wipe each mushroom with a damp paper towel or a soft brush to remove dirt. Trim the stem ends and halve larger mushrooms so pieces are roughly uniform (leave small buttons whole). Pat dry.

Preheat Pan

Place a large sauté pan or skillet over medium-high heat. Let it heat for about 1 minute until hot but not smoking.

Cook Aromatics

Add the olive oil and 1 tablespoon of butter to the hot pan. When the butter melts and begins to sizzle, add the minced garlic and minced shallot. Sauté for 30–45 seconds until fragrant, stirring constantly so they don’t brown.

Sear Mushrooms

Add the mushrooms to the pan in a single layer if possible. Let them cook undisturbed for 2–3 minutes so they develop a golden-brown sear. Stir and continue to cook another 3–4 minutes, stirring occasionally, until mushrooms release their juices and most of the liquid evaporates.

Deglaze and Reduce

Season the mushrooms with salt, pepper, and thyme. Pour in the white wine (or stock) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the liquid to simmer and reduce for 1–2 minutes until it mostly evaporates.

Finish with Butter and Herbs

Lower heat to medium-low and stir in the remaining 1 tablespoon of butter until melted for a glossy finish. Remove the pan from heat and stir in the chopped parsley and lemon juice. Taste and adjust seasoning with more salt or pepper if needed.

Optional Cheese Finish

If using, sprinkle the grated Parmesan over the hot mushrooms and toss briefly until it melts into the sauce (about 30 seconds).

Serve

Transfer mushrooms to a warm serving dish and serve immediately as a side, on crostini, mixed into pasta, or alongside grilled proteins.