Sauteed Mushrooms Recipe
Make Sauteed Mushrooms Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushrooms & aromatics
Seasoning & finish
Method
Mushrooms & aromatics
- 1
- 2
Heat pan
Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Let the fat heat until shimmering but not smoking (about 1 minute).
- 3
Sear mushrooms
Add the sliced mushrooms in a single layer, do not overcrowd — if necessary cook in two batches. Let mushrooms cook undisturbed for 2–3 minutes so they brown. Stir or toss and continue cooking another 2–3 minutes until they are deep golden on most surfaces and have released and reabsorbed most of their liquid.
- 4
Seasoning & finish
- 5
Deglaze
If using, pour the white wine or stock into the hot pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce for 1–2 minutes until it mostly evaporates and coats the mushrooms.
- 6
Season and finish
Sprinkle the salt, black pepper, and thyme over the mushrooms. Stir and cook for another 30–60 seconds to meld flavors. Remove from heat. Taste and adjust seasoning; add the lemon juice if you want a bright finish.
- 7
Garnish and serve
Transfer mushrooms to a serving dish and sprinkle with chopped parsley. Serve hot as a side, on toast, mixed into pasta or risotto, or over steak/chicken.
