Wipe mushrooms with a damp paper towel to remove dirt. Trim stems if needed and slice mushrooms into 1/4-inch thick slices (or halve quarters for very small mushrooms) so pieces are uniform.

Heat a large skillet over medium-high heat until hot. Add olive oil and butter and let the butter melt and foam but not burn (about 30–45 seconds).

Add the sliced mushrooms in a single layer (work in two batches if necessary to avoid crowding). Let them cook undisturbed for 2–3 minutes to develop a brown sear.

Stir and continue to cook, stirring occasionally, until mushrooms are deeply browned and have released most of their moisture, about 6–8 minutes total for a full batch.

Add the chopped shallot and cook 1–2 minutes until softened and translucent.

Stir in the minced garlic and fresh thyme and cook 30–45 seconds until fragrant, taking care not to let the garlic burn.

Add the soy sauce and balsamic vinegar, stir to coat mushrooms, and scrape up any browned bits from the pan. If using, at this point add the white wine or stock (1/4 cup) and simmer 1–2 minutes to reduce slightly.

Aromatics & finishing

Season with salt and freshly ground black pepper. Taste and adjust — remember soy sauce adds saltiness so reduce added salt if using.

If using cream, stir it in now and cook 1 minute to warm through. If using Parmesan, sprinkle it in and stir until melted and incorporated.

Remove pan from heat. Stir in chopped parsley and lemon zest to brighten the dish.

If desired, sprinkle red pepper flakes for heat. Transfer mushrooms to a serving bowl or serve straight from the pan.

Serving suggestions

Serve warm as a side with grilled meats, spoon over toasted bread for bruschetta, mix into pasta or risotto, or use as a topping for steak or baked potatoes.

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat; add a splash of stock or water if dry.