Sautéed Mushroom Recipe

Sautéed Mushrooms

1. 1

   Prep mushrooms

   Wipe mushrooms clean with a damp paper towel or a soft brush to remove dirt. Trim the stem ends if needed. Slice mushrooms into 1/4-inch thick slices; halve small mushrooms if desired so pieces are uniform for even cooking.

2. 2

   Heat pan

   Place a large sauté pan or skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter and allow the fat to get hot but not smoking (about 1–2 minutes).

3. 3

   Cook mushrooms

   Add the mushrooms in a single layer (do not overcrowd the pan; cook in batches if necessary). Let mushrooms cook undisturbed for 3–4 minutes so they brown on the bottom. Stir and continue to cook, stirring every 1–2 minutes, until mushrooms are deep golden-brown and most of their liquid has evaporated, about 6–8 minutes total.

4. 4

   Add aromatics

   Push mushrooms to the side of the pan and add the remaining 1 tablespoon butter. Add the chopped shallot and sauté 1–2 minutes until softened, then add the minced garlic and fresh thyme and cook 30–45 seconds until fragrant (be careful not to burn the garlic).

5. 5

   Deglaze and season

   Pour in the white wine or stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the soy sauce, kosher salt (adjust to taste), and freshly ground black pepper. Continue cooking 1–2 minutes until liquid reduces and coats the mushrooms.

6. 6

   Finish

   Remove from heat. Stir in chopped parsley and optional lemon juice to brighten the flavor. Taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   Serve

   Transfer mushrooms to a serving dish and serve hot as a side or topping for steaks, chicken, pasta, or toast. If you cooked in batches, combine all batches and briefly rewarm in the pan for 30 seconds before serving.