Sautéed Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel or a soft brush to remove dirt. Trim the stem ends if dry; leave whole small mushrooms, halve medium ones, and quarter large mushrooms so pieces are roughly uniform (about 1/2 to 1 inch).

Preheat pan

Place a large heavy skillet (stainless steel or cast iron preferred) over medium-high heat and let it get hot for 1–2 minutes until shimmering but not smoking.

Cook mushrooms

Add the olive oil and 1 tablespoon of the butter to the hot pan, swirling to coat. Add the mushrooms in a single layer (work in batches if necessary — overcrowding causes steaming). Let mushrooms cook, undisturbed, for 3–4 minutes so they brown on one side. Stir or flip and continue to cook for another 2–3 minutes until most pieces are golden and any released liquid has mostly evaporated.

Add aromatics

Push the mushrooms to one side of the pan, add the remaining 1 tablespoon butter to the empty space, then add the chopped shallot and cook 1 minute until softened. Add the minced garlic and thyme, stirring constantly for 30–45 seconds until fragrant (do not let the garlic burn).

Deglaze and finish

Pour in the white wine or stock to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Cook for 1–2 minutes until the liquid reduces and glazes the mushrooms. Season with 2 teaspoons of the salt and most of the black pepper, taste and adjust (reserve remaining salt to finish if desired).

Serve

Remove from heat, sprinkle with chopped parsley and the remaining teaspoon of salt if needed. Transfer to a warmed serving dish and serve immediately as a side, topping for steak or toast, or mixed into pasta.