Mushroom Recipe

Sauteed Mushrooms

1. 1

   Prepare mushrooms

   Wipe mushrooms clean with a damp cloth or paper towel to remove dirt. Trim the stems if needed. Slice larger mushrooms into 1/4-inch thick slices; leave small mushrooms halved or whole so pieces are roughly the same size.

2. 2

   Heat pan

   Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter and allow the fat to get hot and shimmering but not smoking (about 1 minute).

3. 3

   Cook mushrooms in batches

   Add about half of the mushrooms in a single layer, leaving space between pieces so they brown instead of steam. Let them cook undisturbed for 2-3 minutes until the undersides are golden. Stir or flip and continue cooking until most of the liquid they’ve released has evaporated and they’re deeply golden, another 2-3 minutes. Remove browned mushrooms to a bowl and repeat with the remaining mushrooms, adding the remaining tablespoon of butter if the pan looks dry.

4. 4

   Add aromatics and finish

   Reduce heat to medium. Return all mushrooms to the pan. Add the minced garlic and thyme and cook, stirring, for about 30-45 seconds until fragrant (do not burn the garlic). Sprinkle with salt and pepper, then add lemon juice and chopped parsley. Stir to combine and cook for another 30 seconds to meld flavors.

5. 5

   Adjust and serve

   Taste and adjust seasoning with more salt, pepper, or a few more drops of lemon juice if desired. Transfer mushrooms to a serving dish. If using, sprinkle with grated Parmesan and serve immediately with crusty bread or over pasta.