Sautéed Butter Mushrooms Recipe

Prep mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim and discard tough stem ends; if mushrooms are large, slice them into 1/4- to 1/2-inch slices so pieces are roughly uniform in size.

Heat pan

Place a large skillet over medium-high heat. Add the neutral oil and 1 tablespoon of butter. Heat until butter foams and oil shimmers but is not smoking (about 1 minute).

Sear mushrooms

Add mushrooms in a single layer (do not overcrowd; work in batches if necessary). Let cook undisturbed for 2–3 minutes to develop browning, then stir and continue to cook another 3–4 minutes until most pieces are golden and have released their liquid.

Once mushrooms have browned and much of the liquid has evaporated, push them to the side of the pan. Add remaining 2 tablespoons of butter to the cleared space. When butter melts and begins to foam, add the chopped shallot and cook 30–45 seconds until softened.

Add minced garlic and thyme; stir constantly for 30–45 seconds until fragrant (do not let garlic burn). Mix the aromatics through the mushrooms so flavors combine.

Season with kosher salt, freshly ground black pepper, and optional red pepper flakes. Taste and adjust seasoning—remember salt will draw out more moisture, so add gradually.

Turn heat to medium-low. Add the lemon juice and stir to deglaze the pan, scraping up any browned bits from the bottom. Cook 30–60 seconds so alcohol (if any) cooks off and flavors meld.

Remove pan from heat. Stir in chopped parsley and, if using, grated Parmesan until evenly distributed.

Taste and adjust final seasoning. Transfer to a warm serving dish and serve immediately as a side, on toast, or alongside steak/chicken.