Sautéed Mushrooms Recipe

Main

1. 1

   Prepare mushrooms

   Wipe the mushrooms with a damp paper towel or soft brush to remove dirt. Trim the stems if needed. Slice mushrooms into even 1/4-inch to 1/2-inch thick slices (quarter larger ones). If using small mushrooms, halve or leave whole for visual variety.

2. 2

   Heat pan

   Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and 1 tablespoon of the butter and let the fat heat until shimmering but not smoking.

3. 3

   Sear mushrooms

   Add the mushrooms to the hot pan in a single layer. Do not overcrowd; if necessary, cook in two batches. Let mushrooms cook undisturbed for 3–4 minutes so they brown on one side. Stir or toss and continue to cook another 3–4 minutes until they release their moisture and begin to caramelize.

4. 4

   Add aromatics

   Push the mushrooms to the side and add the remaining 1 tablespoon butter to the center. Add the minced shallot and cook 1–2 minutes until softened and translucent. Add the garlic and thyme and cook 30–45 seconds until fragrant, stirring so the garlic does not burn.

5. 5

   Deglaze

   If using, add the white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce for about 1–2 minutes. If not using wine, add the stock and reduce similarly for 1–2 minutes so mushrooms become glossy and the liquid mostly evaporates.

6. 6

   Season and finish

   Season the mushrooms with sea salt and freshly ground black pepper. Stir in the chopped parsley and lemon zest (if using). Taste and adjust seasoning. Cook another 30 seconds to combine flavors, then remove from heat.

7. 7

   Serve

   Transfer the sautéed mushrooms to a warm serving dish. Serve immediately as a side, over toasted bread, tossed with pasta, or as a topping for steak or chicken.