Sautéed Mushrooms Recipe

Sauté

1. 1

   Prepare mushrooms

   Clean mushrooms by wiping them with a damp paper towel or quick rinse and immediate dry. Trim stems if needed. Slice mushrooms into 1/4-inch thick slices (or halve/quarter larger mushrooms) so pieces are uniform for even cooking.

2. 2

   Heat pan

   Place a large skillet or sauté pan over medium-high heat. Add olive oil and 1 tablespoon butter. Heat until butter melts and begins to foam but before it browns, about 1 minute.

3. 3

   Cook mushrooms in batches

   Add mushrooms in a single layer without overcrowding the pan (work in two batches if necessary). Let cook undisturbed for 2–3 minutes so they brown on the bottom. Stir or toss and continue cooking another 2–3 minutes until deeply golden and most liquid has evaporated.

4. 4

   Add aromatics

   Push mushrooms to the side, add remaining 1 tablespoon butter to the center of the pan, then add the chopped shallot. Sauté 1–2 minutes until softened and translucent. Add minced garlic and thyme leaves and cook 30–45 seconds until fragrant, stirring with the mushrooms so everything is combined.

5. 5

   Deglaze & season

   Pour in the white wine (or broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce for 1–2 minutes until nearly evaporated. Season with kosher salt and freshly ground black pepper; taste and adjust seasoning.

6. 6

   Finish & garnish

   Remove pan from heat. Stir in chopped parsley and the optional lemon juice to brighten the flavor. Transfer mushrooms to a serving dish and serve hot.