Mushroom Recipe

Prepare mushrooms and aromatics

Wipe mushrooms clean with a damp paper towel and trim stems if needed. Slice mushrooms into 1/4-inch thick slices. Mince garlic and finely chop the shallot. Strip thyme leaves from stems.

Heat pan

Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter and let the butter melt and foam but not burn (about 30–60 seconds).

Cook mushrooms

Add mushrooms in a single layer (do not overcrowd — cook in two batches if needed). Let them sear undisturbed for 2–3 minutes to brown, then stir and continue to cook for another 3–4 minutes until they release moisture and it has evaporated and the mushrooms are golden.

Add shallot and garlic

Push mushrooms to the side of the pan, add remaining 1 tablespoon butter, then add the chopped shallot and cook 1–2 minutes until softened. Add minced garlic and thyme and cook 30–45 seconds until fragrant, stirring with the mushrooms to combine.

Deglaze and finish

Pour in the white wine (or vermouth) to deglaze, scraping any brown bits from the pan. Let the liquid reduce for 1–2 minutes. Stir in lemon juice, season with salt and freshly ground black pepper to taste. Remove from heat and stir in chopped parsley.

If using, sprinkle grated Parmesan and a pinch of red pepper flakes over the mushrooms while still hot so the cheese melts slightly. Taste and adjust seasoning.