Cremini Mushrooms Recipe

Prepare mushrooms

Wipe the cremini mushrooms with a damp paper towel to remove dirt. Trim the stems if needed and halve or quarter mushrooms so pieces are roughly uniform (quarters for large mushrooms, halves for medium).

Mince aromatics

Peel and finely mince the shallots. Peel and mince the garlic. Strip thyme leaves from stems and chop lightly if using large leaves.

Heat a large skillet over medium-high heat until hot. Add the olive oil and 2 tablespoons butter. When the butter has melted and begins to foam, add the mushrooms in a single layer (cook in two batches if they crowd the pan). Let mushrooms sear undisturbed for 2–3 minutes to develop color.

Stir the mushrooms and continue to cook, stirring occasionally, for another 3–4 minutes until most of their liquid has been released and evaporated and they are nicely browned.

Push mushrooms to one side of the pan. Add the minced shallot to the empty space and cook for 1–2 minutes until softened and translucent, then add the garlic and thyme and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in the red wine (about 1 tablespoon) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce for 1–2 minutes until mostly evaporated.

Add the stock (1 tablespoon) and Worcestershire sauce (if using). Stir to combine and cook another 1–2 minutes until the sauce has slightly thickened and coats the mushrooms.

Season with kosher salt and freshly ground black pepper to taste, stirring well to distribute.

Remove the pan from the heat and stir in the remaining 1 tablespoon of cold butter to give the mushrooms a glossy finish (monter au beurre). Add chopped parsley and a squeeze of lemon juice if using; toss gently to combine.

Taste and adjust seasoning. Transfer to a warm serving dish and serve immediately as a side dish, atop steak, mixed into pasta, or on toast.