Mushrooms Recipe

Prep mushrooms

Wipe mushrooms with a damp paper towel or a soft brush to remove dirt. Trim the stem ends if dry. Slice larger mushrooms into 1/4-inch pieces; keep smaller mushrooms halved.

Heat a large skillet over medium-high heat until hot (about 2 minutes). Add olive oil and butter and let butter melt and foam but not burn.

Add the sliced mushrooms in a single layer (you may need to work in two batches to avoid crowding). Let them sear undisturbed for 2–3 minutes to develop brown color, then stir and continue to cook for another 2–3 minutes until most moisture has evaporated.

Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while cooking to help draw out moisture and build flavor.

Push mushrooms to one side of the pan. Add the diced onion to the empty side with a small splash of olive oil if the pan looks dry. Cook onion over medium heat for 3–4 minutes until translucent and beginning to brown at the edges.

Stir the onion into the mushrooms, then add the minced garlic and cook 30–45 seconds until fragrant (do not let garlic burn).

Pour in the white wine (or vermouth) to deglaze the pan, scraping up any brown bits from the bottom. Cook until the liquid reduces by about half, 1–2 minutes.

Stir in the soy sauce/tamari, chopped thyme, and the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning.

If you want a creamy finish, lower heat to medium-low and stir in the heavy cream. Simmer gently for 1–2 minutes until slightly thickened and coating the mushrooms.

Remove the pan from heat. Stir in lemon juice and chopped parsley. Adjust salt and pepper to taste.

Transfer mushrooms to a serving dish and serve hot as a side, spooned over toast, tossed with pasta, or topped on steak or grilled chicken.