Mushroom Recipe

Clean mushrooms: wipe mushrooms with a damp cloth or paper towel to remove dirt. Trim the stems and halve or quarter larger mushrooms so pieces are roughly uniform (about 1" pieces).

Heat a large skillet over medium-high heat until hot. Add the olive oil and 1 tablespoon butter and swirl to coat.

Add the mushrooms in a single layer (work in batches if necessary so they aren't crowded). Let them sear without stirring for 2–3 minutes until the undersides are deeply browned.

Stir or toss the mushrooms and continue to cook, stirring occasionally, until they release their liquid and most of it evaporates and mushrooms are golden-brown, about 4–6 more minutes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while cooking.

Push the mushrooms to one side of the pan. Add the remaining 1 tablespoon butter to the empty side and reduce heat to medium. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes.

Add the minced garlic and thyme and cook until fragrant, about 30 seconds, being careful not to burn the garlic.

Deglaze the pan with the white wine (or vermouth) and stock, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by half, about 1–2 minutes. Taste and season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper as needed.

If making a creamy mushroom, lower heat to medium-low and stir in the heavy cream. Simmer gently until sauce coats the back of a spoon, about 1–2 minutes. (Skip cream for a lighter finish.)

Remove skillet from heat. Stir in lemon zest and chopped parsley. If using, sprinkle grated Parmesan and stir to combine until slightly melted.

Taste and adjust seasoning (salt, pepper, lemon) as needed. Serve immediately as a side, over toasted bread, tossed with pasta, or alongside grilled meats.