Mushroom Tibs Recipe

Clean the mushrooms by wiping with a damp cloth or quick rinse and pat dry. Slice mushrooms about 1/4-inch thick. Trim ends of zucchini and slice into 1/2-inch half-moons. Core and dice the bell peppers into 1/2-inch pieces. Thinly slice the yellow onions. Mince the garlic and slice the green onions. Measure out oils and seasonings so they are ready.

Brown mushrooms in batches

Heat a large heavy-bottomed skillet or two large skillets over medium-high heat. Add 2 tablespoons of olive oil per skillet. When oil is shimmering, add about one quarter of the sliced mushrooms in a single layer (do not overcrowd). Let mushrooms sear undisturbed 3–4 minutes until browned on the bottom, then stir and cook another 2–3 minutes until well browned and any released liquid has mostly evaporated. Transfer browned mushrooms to a large bowl and repeat in 3 more batches, adding more oil as needed. This step prevents steaming and gives better flavor.

Onions and peppers

Reduce heat to medium. Add 2 tablespoons olive oil and 2 tablespoons butter to one large skillet. Add the sliced yellow onions and a pinch of salt; sauté 5–7 minutes until softened and beginning to caramelize. Add diced bell peppers and continue to sauté 4–5 minutes until peppers soften but still hold shape.

Add zucchini and garlic

Add the zucchini and minced garlic to the pan with onions and peppers. Sauté 4–6 minutes, stirring frequently, until zucchini is tender but not mushy and garlic is fragrant. If the pan becomes too dry, add another tablespoon of oil.

Return the browned mushrooms to the pan with the vegetables and toss gently to combine. Stir in soy sauce, lemon juice (or rice vinegar), Worcestershire (if using), dried thyme, smoked paprika, black pepper, red pepper flakes, and the remaining olive oil/butter if desired. Cook together 3–4 minutes so flavors meld and liquid reduces slightly. Taste and adjust salt (add up to an additional 1–2 tsp kosher salt if needed) and pepper.

Stir in the sliced green onions and chopped parsley. Remove from heat. Transfer to serving pans and garnish with extra parsley and lemon wedges. Serve warm as a side. If making ahead, cool at room temperature for no more than 1 hour then refrigerate; reheat gently in a skillet with a splash of water or oil to restore moisture.