Mushrooms Recipe

Prepare mushrooms

Trim ends and wipe mushrooms clean with a damp cloth or paper towel. Slice larger mushrooms into 1/4"–1/2" thick slices; leave small mushrooms whole or halved so pieces are roughly uniform.

Heat pan

Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter and let the butter melt and foam but not brown.

Sear mushrooms

Add mushrooms in a single layer (work in batches if necessary so they don't overcrowd). Let mushrooms cook undisturbed 3–4 minutes until golden on the first side, then stir or flip and continue cooking 2–3 minutes more until most mushroom pieces are nicely browned.

Aromatics

Push mushrooms to the sides of the pan, add remaining 1 tablespoon butter to the center, then add minced shallot and cook 1–2 minutes until softened. Add garlic and thyme and cook 30–45 seconds until fragrant, stirring with the mushrooms to combine.

Deglaze

Pour in the white wine or 1 tablespoon broth to deglaze the pan, scraping up brown bits from the bottom. Allow the liquid to mostly evaporate, about 1–2 minutes.

Season

Season with coarse salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Optional cream finish

If you want creamy mushrooms, reduce heat to medium-low and stir in 1 tablespoon heavy cream. Simmer gently 1–2 minutes until sauce thickens slightly and coats the mushrooms.

Brighten and serve

Remove pan from heat. Stir in chopped parsley, lemon zest and lemon juice if using. Sprinkle grated Parmesan if desired. Transfer mushrooms to a serving dish and serve warm.

Serving suggestions: serve over toasted bread, polenta, mashed potatoes, pasta, or alongside steak or roasted chicken.