Slice Of Garlic Mushroom Recipe

Prepare mushrooms

Clean the mushrooms by wiping them with a damp paper towel or rinsing quickly and patting dry. Trim the stems if needed and slice mushrooms into 1/4-inch thick slices (for very small mushrooms, halve or leave whole).

Heat pan

Place a large skillet over medium-high heat. Add the butter and olive oil. Heat until butter is melted and begins to foam but not burn (about 1 minute).

Sear mushrooms

Add the sliced mushrooms in a single layer (work in two batches if your pan is crowded). Let them cook undisturbed for 2–3 minutes so they brown on one side, then stir and continue to cook another 3–4 minutes until most of their moisture has evaporated and they are nicely golden.

Add aromatics

Reduce heat to medium. Push mushrooms to the side and add the shallot; cook 30–45 seconds until softened. Add the minced garlic and thyme, stirring constantly for 30–45 seconds until fragrant but not browned.

Deglaze and season

Pour in the white wine or broth and the soy sauce to deglaze the pan, scraping up any brown bits. Cook 1–2 minutes until liquid has mostly reduced. Stir in lemon juice, salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning.

Finish with herbs

Remove pan from heat and stir in chopped parsley. If you like, stir in grated Parmesan now so it melts slightly into the mushrooms.

Keep warm

Transfer mushrooms to a warmed serving bowl or plate and serve warm.

Spoon the garlic mushrooms over toasted bread slices or crostini. Sprinkle with additional parsley and grated cheese if desired. Serve immediately as an appetizer or alongside grilled meats or pasta.