Setas And Garlic Recipe

Prepare mushrooms

Clean the setas: trim the stems and separate into bite-size pieces. If very dirty, wipe with a damp paper towel; avoid soaking. Pat dry so mushrooms release less water while cooking.

Heat pan

Place a large heavy skillet or sauté pan over medium-high heat. Add 2 tbs olive oil and let it heat until shimmering but not smoking.

Brown mushrooms

Add the mushrooms in a single layer (cook in two batches if needed to avoid crowding). Let them cook undisturbed for 2–3 minutes to develop color, then stir and continue to cook 3–4 minutes until golden and any released liquid has mostly evaporated.

Add garlic and butter

Push mushrooms to one side of the pan. Add remaining 1 tbs olive oil and 1 tbs butter to the cleared space. Add the sliced garlic and cook 30–60 seconds, stirring constantly, until fragrant and just beginning to color (do not burn).

Deglaze and season

Stir the garlic into the mushrooms. Pour in the white wine or sherry and use a wooden spoon to scrape up any browned bits from the pan. Let the liquid reduce for 1–2 minutes. Add thyme, lemon juice, salt, pepper and optional red pepper flakes; stir to combine.

Finish

Turn heat to medium-low and cook 1–2 more minutes so flavors meld and the sauce lightly coats the mushrooms. Taste and adjust salt, pepper or lemon as needed. Remove from heat and stir in chopped parsley.

Serve the setas warm in a shallow bowl or on a platter. Drizzle with a little extra olive oil if desired and scatter grated cheese over top if using. Offer crusty bread for scooping up juices.