Sauteed Mushrooms Recipe

Prepare mushrooms

Trim the stem ends of the cremini mushrooms if needed. Wipe each mushroom with a damp paper towel to remove dirt and slice them about 1/4-inch thick. Set aside.

Heat pan and fat

Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Heat until the butter foams and the oil shimmers but does not smoke (about 1–2 minutes).

Cook mushrooms in batches

Add half of the sliced mushrooms to the hot pan in a single layer (crowding will cause steaming). Let them cook undisturbed for 2–3 minutes until the undersides are golden brown. Stir or flip and continue cooking another 2 minutes until well browned. Transfer browned mushrooms to a bowl and repeat with the remaining mushrooms, adding the remaining 1 tablespoon butter before the second batch.

Aromatics

Reduce heat to medium. Add the minced shallot to the pan and sauté for 30–45 seconds until translucent. Add the minced garlic and cook 20–30 seconds more, stirring, until fragrant but not browned.

Combine and finish cooking

Return all the browned mushrooms to the pan. Sprinkle in the thyme, 1 teaspoon kosher salt, and half of the black pepper (reserve remaining pepper for finish). Toss and sauté for 1–2 minutes to meld flavors and finish any remaining liquid. Taste and adjust seasoning as needed.

After the mushrooms are glossy and most moisture has evaporated, remove the pan from heat. Stir in the lemon juice and chopped parsley. Taste and add additional kosher salt (up to remaining 2 teaspoons, to taste) and the remaining black pepper if desired.

Transfer to a serving dish and garnish with an extra sprinkle of chopped parsley. Serve hot.