Sauteed Mushroom Recipe

Main Ingredients

1. 1

   Prepare mushrooms and aromatics

   Clean the mushrooms: wipe each mushroom with a damp paper towel or quickly rinse and pat dry. Trim the stems and slice mushrooms into 1/4-inch to 1/2-inch thick slices for even cooking. Finely mince the garlic cloves and shallot. Strip thyme leaves from stems and finely chop the parsley. Measure out wine (or stock), salt, pepper and lemon juice.

2. 2

   Heat pan and fat

   Place a large skillet (10–12 inch) over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Heat until the oil shimmers and the butter foams but does not brown, about 1 minute.

3. 3

   Sauté mushrooms

   Add the sliced mushrooms in a single layer. Do not overcrowd the pan; if necessary, cook in two batches. Let mushrooms cook undisturbed for 3–4 minutes so they develop a golden-brown sear on one side. Stir or toss and continue cooking another 3–4 minutes until most pieces are browned and have released and then reabsorbed their moisture.

4. 4

   Add shallot, garlic and herbs

   Push mushrooms to the side or make a small well in the pan. Add the remaining 1 tablespoon butter to the pan; when it melts, add the minced shallot and cook 1–2 minutes until translucent. Add the garlic and thyme and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

5. 5

   Deglaze and finish

   Pour in the white wine or stock to deglaze, scraping up browned bits from the pan with a wooden spoon. Let the liquid reduce by half, about 1–2 minutes. Season with salt and freshly ground black pepper, then stir in the lemon juice and chopped parsley. Taste and adjust seasoning.

6. 6

   Serve

   Remove from heat and transfer mushrooms to a warm serving dish. Serve immediately as a side or use as a topping for steak, pasta, toast, or risotto.