Mushroom Recipe

Prep mushrooms

Wipe mushrooms clean with a damp paper towel or very briefly rinse and pat dry. Trim and discard tough stem ends; slice mushrooms into 1/4-inch thick slices (or quarter halved larger mushrooms).

Heat fat

Place a large skillet over medium-high heat. Add butter and olive oil and heat until butter melts and the mixture shimmers but is not smoking (about 1 minute). The oil raises the smoke point and helps even browning.

Sear mushrooms

Add the sliced mushrooms in a single layer if possible. Avoid overcrowding—work in two batches if necessary. Let the mushrooms cook undisturbed for 2–3 minutes to brown one side, then stir and continue to cook another 3–4 minutes until they are golden-brown and most of their liquid has evaporated.

Add aromatics

Reduce heat to medium. Add the finely chopped shallot and cook, stirring, for 2–3 minutes until softened and translucent. Add the minced garlic and fresh thyme and cook for 30–45 seconds until fragrant (do not let garlic burn).

Deglaze

Pour in the white wine or stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid simmer until mostly evaporated, about 1–2 minutes.

Finish and season

Stir in the heavy cream if using and cook 1–2 minutes until slightly thickened. Season with sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Garnish

Remove from heat, stir in chopped parsley and (if using) the lemon juice. If desired, sprinkle grated Parmesan over the warm mushrooms.

Serve mushrooms hot as a side, on toasted bread, stirred into pasta or polenta, or spooned over steak or roasted vegetables. The lemon juice brightens the dish; the parmesan adds savory richness.