Mushrooms Recipe

Main

1. 1

   Prepare mushrooms

   Wipe mushrooms with a damp paper towel or brush to remove dirt; trim stems if needed. Slice larger mushrooms into 1/4–1/2 inch pieces so sizes are roughly uniform; leave small mushrooms whole or halved.

2. 2

   Preheat pan

   Place a large heavy skillet over medium-high heat and let it get hot for 1–2 minutes. This helps mushrooms brown instead of steam.

3. 3

   Cook mushrooms

   Add the olive oil and 1 tablespoon butter to the hot skillet. When the butter foams, add mushrooms in a single layer (work in two batches if necessary to avoid overcrowding). Let mushrooms sear undisturbed for 2–3 minutes until golden on one side, then stir and continue to cook another 3–4 minutes until most pieces are nicely browned and any released liquid has mostly evaporated.

4. 4

   Aromatics

   Push mushrooms to the side, add the remaining 1 tablespoon butter to the empty side of the pan, then add the chopped shallot and cook 1–2 minutes until softened. Stir in minced garlic and thyme and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

5. 5

   Deglaze

   If using, pour in the white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let it simmer 1–2 minutes until most of the alcohol aroma is gone and liquid has reduced slightly. If not using wine, pour the stock now and let reduce 1–2 minutes.

6. 6

   Finish sauce

   Pour in the stock and (if using) the heavy cream. Stir and simmer gently 2–3 minutes until the sauce thickens slightly and coats the mushrooms. Taste and adjust seasoning.

7. 7

   Season and serve

   Stir in lemon juice, season with salt and freshly ground black pepper. Remove from heat and stir in chopped parsley. Serve immediately as a side, over toasted bread, pasta, polenta or steak.

8. 8

   Make-ahead and storage

   Allow mushrooms to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet; add a splash of stock or cream if sauce has thickened too much.