Champiñones Recipe

Prepare mushrooms

Wipe mushrooms with a damp paper towel to remove dirt. Trim stems if tough and halve larger mushrooms or quarter very large ones so pieces are uniform (about bite-sized). Pat dry with paper towels.

Heat pan

Place a large skillet over medium-high heat. Add the butter and olive oil and allow the butter to melt and foam but not brown (about 1 minute). The oil raises the smoke point so mushrooms brown better.

Sauté aromatics

Add the chopped onion to the pan and cook, stirring, until translucent and slightly golden, about 3–4 minutes. Add the minced garlic and thyme and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Brown mushrooms

Add the mushrooms in a single layer if possible. Let them cook undisturbed for 2–3 minutes so they develop a deep golden sear. Stir or toss and continue to cook another 3–4 minutes until most of the moisture has evaporated and mushrooms are nicely browned.

Deglaze

Increase heat to medium-high and pour in the white wine (if using). Scrape up any brown bits from the bottom of the pan with a wooden spoon. Let the wine reduce until nearly evaporated, about 1–2 minutes. If not using wine, add the stock now and let it simmer briefly to concentrate flavors.

Finish cooking

Lower heat to medium. Add the stock (if you used wine skip this or add the stock now if you didn't use wine) and stir. Cook 1–2 minutes so mushrooms absorb the liquid. Season with salt and pepper, tasting and adjusting as needed.

Herbs and rest

Stir in the chopped parsley and remove the pan from heat. Let the mushrooms rest for a minute so flavors marry.

If desired, finish with a squeeze of lemon juice to brighten flavors, sprinkle with grated Parmesan and a pinch of red pepper flakes for heat. Toss gently and serve warm.