Mushroom Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth or quick rinse and pat dry. Trim stems if needed and slice mushrooms into roughly 1/4-inch thick pieces so they cook evenly.

Heat pan

Place a large heavy skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Heat until shimmering but not smoking; the oil helps prevent butter from burning.

Sear mushrooms

Add half of the sliced mushrooms in a single layer (do not overcrowd). Let them cook, undisturbed, for 3–4 minutes until deeply browned on one side. Flip and cook another 2–3 minutes until well browned. Transfer to a plate and repeat with remaining mushrooms using 1 tablespoon butter.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan if needed. Add the chopped shallots and sauté for 2–3 minutes until softened and translucent. Add minced garlic and thyme; cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze

Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, 1–2 minutes. If skipping wine, add the stock and continue.

Combine & simmer

Return the seared mushrooms to the pan. Add the stock, soy sauce (or tamari), and simmer gently for 2–3 minutes so the mushrooms absorb flavor. Stir occasionally.

Finish

If you want a creamy finish, stir in the heavy cream and simmer 1–2 minutes until sauce thickens slightly. Adjust seasoning with salt, pepper, and lemon juice to brighten. Taste and adjust soy or salt as needed.

Garnish

Remove from heat and stir in chopped parsley. Let the mushrooms rest for a minute so flavors meld.

For crostini: Toast baguette slices, rub lightly with a cut garlic clove if desired, spoon mushrooms over toast and sprinkle with additional parsley.

For a main accompaniment: Serve warm spooned over polenta, mashed potatoes, or tossed with cooked pasta. Adjust sauce consistency with extra stock or cream if needed.