Mushroom Recipe

Prepare mushrooms

Clean mushrooms by brushing off dirt or wiping with a damp cloth. Trim stems if needed and slice larger mushrooms into 1/4-inch (6 mm) slices so pieces are roughly uniform.

Heat a large heavy skillet over medium-high heat until hot (about 2–3 minutes). Add the olive oil and 1 tbs of butter and swirl to coat.

Add the shallot and sauté for 1–2 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for 2–3 minutes so they brown on one side. Stir or flip and continue to cook, stirring occasionally, until mushrooms release their liquid and most of it has evaporated and the mushrooms are golden-brown, about 6–8 minutes total.

Season with the thyme, salt, and pepper. Add the white wine (or stock) and scrape up any brown bits from the pan. Continue to cook until the liquid is reduced by about half, 1–2 minutes.

Stir in the remaining 1 tbs butter and the heavy cream (if using). Cook 1–2 minutes more until the sauce is glossy and slightly thickened. Taste and adjust seasoning with more salt, pepper, and the 1/2 tsp lemon juice if desired.

Remove from heat and stir in the lemon zest and chopped parsley.

Spoon mushrooms into a warm shallow bowl or onto toasted bread slices for crostini. Sprinkle with grated Parmesan if using.

Serve immediately as a side, appetizer, or topping for steak, pasta, or polenta.