Mushrooms Recipe

Prepare mushrooms

Trim the stem ends of the mushrooms and wipe them clean with a damp paper towel or mushroom brush. Slice larger mushrooms into 1/4-inch thick slices; keep small ones halved or whole so pieces are roughly uniform in size.

Heat pan

Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Let the fat heat until shimmering but not smoking (about 1 minute).

Cook mushrooms in batches

Add about half the mushrooms to the hot pan in a single layer (crowding reduces browning). Let them cook undisturbed for 2–3 minutes until golden on one side, then stir or flip and continue cooking another 2 minutes until well browned. Transfer browned mushrooms to a bowl and repeat with remaining mushrooms, adding the remaining 1 tablespoon butter before the second batch if needed.

Aromatics

Reduce heat to medium. Add the chopped shallot to the pan and sauté for 1–2 minutes until softened. Add the minced garlic and thyme and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze and combine

Pour the white wine (or vermouth) into the pan to deglaze, scraping up the browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Return the browned mushrooms to the skillet and toss to coat in the pan juices.

Season and finish

Season with kosher salt and freshly ground black pepper, adjusting to taste. Cook 1 more minute to meld flavors. Stir in lemon juice if using, then remove from heat and sprinkle with chopped parsley and grated Parmesan if desired.

Serve the mushrooms hot as a side dish, spooned over toasted baguette slices for a simple bruschetta-style appetizer, or alongside steak, grilled chicken, or pasta.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out.