V5. Sautéed Mushroom Recipe

Prepare aromatics

Peel and finely mince the garlic. Peel and finely mince the shallot (or onion). Set aside.

Heat a large skillet or sauté pan over medium-high heat until hot but not smoking.

Add the unsalted butter and olive oil to the pan. Swirl until the butter has melted and the mixture is shimmering.

Add the mushrooms in a single layer if possible. Avoid overcrowding; cook in two batches if necessary so they brown instead of steaming.

Let the mushrooms cook undisturbed for 2–3 minutes to develop a golden-brown sear, then stir or toss and continue to cook, stirring occasionally, for an additional 3–4 minutes until most of the moisture has evaporated and the mushrooms are browned.

Add the minced shallot and garlic to the pan with the mushrooms. Stir and cook for 1–2 minutes until the shallot softens and the garlic becomes fragrant but not browned.

Sprinkle in the fresh thyme leaves (or dried thyme). Stir to combine.

Season the mushrooms with the sea salt and freshly ground black pepper, tasting and adjusting seasoning as needed.

Deglaze (optional)

If using, pour the white wine or sherry into the hot pan to deglaze, scraping any browned bits from the bottom with a wooden spoon. Cook for 1–2 minutes until the alcohol aroma dissipates and the liquid has mostly reduced.

Remove the pan from heat and stir in the fresh lemon juice. Taste and adjust salt or pepper as desired.

Sprinkle the chopped flat-leaf parsley over the mushrooms and toss to combine. Transfer to a serving dish and serve immediately.