Sauteed Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim and discard tough stem ends; slice mushrooms into 1/4-inch to 1/2-inch slices, keeping pieces similar size for even cooking.

Heat pan

Place a large sauté pan or skillet over medium-high heat. When hot (pan shimmering but not smoking), add olive oil and 1 tablespoon of butter.

Add mushrooms in a single layer without crowding. If necessary, sauté in two batches. Let mushrooms cook undisturbed for 2–3 minutes so they brown on the bottom.

Stir or toss mushrooms and continue to cook, stirring occasionally, until they release their juices and most liquid evaporates and mushrooms are evenly browned, about 5–7 more minutes.

Push mushrooms to one side of the pan. Add remaining 1 tablespoon butter to the empty side, then add minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Stir shallot into mushrooms, then add minced garlic and thyme and cook, stirring, for 30–45 seconds until fragrant but not browned.

Deglaze the pan by adding 2 tablespoons of dry white wine or stock; scrape any browned bits from the bottom with a wooden spoon. Cook until the liquid has mostly evaporated and flavors concentrate, about 1–2 minutes.

Season with kosher salt and freshly ground black pepper; taste and adjust — add a pinch more salt if needed.

Remove pan from heat and stir in 1/2 tablespoon lemon juice and chopped parsley to brighten flavors.

Transfer mushrooms to a serving dish and serve immediately. Leftovers can be cooled and refrigerated in an airtight container for up to 3 days.