Mushroom Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel to remove dirt. Trim the stems if needed and slice mushrooms into 1/4-inch thick slices (or halve/quarter small mushrooms). Pat dry lightly.

Heat pan

Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Allow the butter to melt and the pan to become hot but not smoking.

Sear mushrooms

Add the sliced mushrooms in a single layer (work in batches if necessary so they don’t steam). Let them cook undisturbed for 2–3 minutes so they brown, then stir or flip and cook another 2–3 minutes until golden and most of their moisture has evaporated.

Aromatics

Push mushrooms to the side of the pan, add the remaining 1 tablespoon butter to the center, then add the minced shallot. Sauté the shallot 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring so garlic doesn’t burn.

Deglaze

Pour in the white wine (or 1 tablespoon stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid reduce for about 1 minute.

Finish cooking

Stir the mushrooms together with the aromatics. Add the thyme, salt, and pepper. Cook another 1–2 minutes until the flavors meld and mushrooms are tender but still have some bite.

Brighten

Remove the pan from heat. Stir in the chopped parsley and lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon if desired.

If using, sprinkle grated Parmesan and a pinch of red pepper flakes over the mushrooms while still warm.

Serve immediately on toasted bread, polenta, or as a side to grilled meat, pasta, or risotto.