Wild Mushrooms Recipe

Clean & Trim

Gently clean the mushrooms. Use a soft brush or damp paper towel to remove dirt—avoid soaking. Trim woody ends and slice larger mushrooms into 1/4- to 1/2-inch slices so pieces are uniform in size; leave small mushrooms whole.

Pat mushrooms dry on paper towels and set aside at room temperature for 10 minutes so surface moisture evaporates (this helps achieve a good sear).

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of the butter. Once the butter foams, add the diced onion and a pinch of salt. Sauté for 4–5 minutes until translucent and starting to brown at the edges.

Add the minced garlic and fresh thyme; cook, stirring, for 30–45 seconds until fragrant but not browned.

Push the aromatics to the side of the skillet. Add remaining 1 tablespoon butter and increase heat to high. Add the mushrooms in a single layer (work in batches if necessary to avoid overcrowding). Let them sear undisturbed for 2–3 minutes until the undersides are golden-brown.

Stir and continue to cook for another 2–3 minutes until most of the moisture has evaporated and mushrooms are nicely browned. Season with sea salt, black pepper, and red pepper flakes (if using) as they cook.

Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add the stock and simmer for another 1–2 minutes to meld flavors. If using heavy cream, stir it in now and simmer 1 minute until slightly thickened—do not boil vigorously.

Stir in lemon juice and chopped parsley, taste and adjust seasoning with more salt or pepper if needed.

Spoon the wild mushrooms onto toasted bread or serve alongside a protein or pasta. Sprinkle with grated Parmesan if desired. Serve immediately.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock or water if dry.