Karl-garlic, Olive Oil, Mushrooms Recipe

Prepare ingredients

Clean mushrooms by wiping with a damp towel or quickly rinsing and patting dry. Slice larger mushrooms into 1/4-inch slices. Finely mince 6 garlic cloves and dice 1 shallot. Measure out thyme, salt, pepper, lemon juice and chop parsley.

Heat oil and sweat shallot

Place a large skillet over medium heat. Add 1/4 cup of the olive oil and the 2 tablespoons butter. When the butter has melted and the oil shimmers, add the diced shallot and a pinch of salt. Cook, stirring occasionally, until the shallot is softened and translucent, about 2–3 minutes.

Cook mushrooms

Increase heat to medium-high and add the sliced mushrooms to the pan in a single layer if possible. Let them cook undisturbed for 2–3 minutes so they get color, then stir. Continue to cook, stirring occasionally, until the mushrooms release their liquid and most of it evaporates and the mushrooms are golden-brown, about 6–8 minutes total.

Add garlic and thyme

Reduce heat to medium. Push mushrooms to the side and add the remaining 1/4 cup olive oil to the empty side of the pan. Immediately add the minced garlic and thyme and cook, stirring constantly, for 30–45 seconds until fragrant. Mix the garlic evenly through the mushrooms so it doesn't burn.

Season and finish

Season with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Cook another 1–2 minutes to marry flavors. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Taste and adjust salt, pepper or lemon as desired.

If serving on toasted bread: brush bread slices with a little olive oil and toast under a broiler or in a skillet until crisp. Spoon warm garlic-olive oil mushrooms over the toast, sprinkle with grated Parmesan, and finish with a pinch of red pepper flakes if desired.

If serving with pasta or rice: toss the cooked mushrooms with 8–12 oz cooked pasta or 2 cups cooked rice, adding a splash more olive oil or 1–2 tbs reserved pasta cooking water to loosen. Finish with grated cheese and chopped parsley.

Serve immediately warm. Leftovers keep refrigerated in an airtight container for up to 3 days and reheat gently in a skillet with a splash of oil.