Mushrooms And Shaved Parmesan Recipe

Prepare mushrooms

Trim mushroom stems if needed and wipe caps with a damp paper towel. Slice larger mushrooms into 1/4-inch (6 mm) slices so pieces are roughly uniform. Smaller mushrooms may be halved.

Heat a large heavy skillet over medium-high heat until hot. Add 2 tbs extra virgin olive oil and 1 tbs butter. Let the butter foam and oil shimmer but not burn.

Add the minced shallot and sauté for 1–2 minutes until translucent and slightly softened, stirring frequently so it doesn’t brown aggressively.

Add the sliced mushrooms in a single layer as much as the pan allows; it’s better to work in two batches if the pan is crowded. Let mushrooms sear without stirring for 2–3 minutes to develop color.

Stir and continue cooking for another 3–4 minutes, allowing moisture to evaporate and mushrooms to brown. Add minced garlic and chopped thyme, then cook for 30–45 seconds until fragrant.

Pour in 60 ml dry white wine (if using) to deglaze the pan, scraping up any brown bits from the bottom. Allow wine to reduce by half, about 1–2 minutes. If not using wine, add a splash (1–2 tbsp) of water or vegetable stock and scrape the pan.

Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Remove from heat when mushrooms are glossy, tender, and well seasoned.

If using microgreens or arugula, arrange a small bed of greens on warmed plates (about 25 g per plate for 2 servings). Drizzle a light coating of the finishing olive oil over the greens.

Spoon the warm mushrooms atop the greens (or directly onto plates if not using greens), dividing evenly for the number of servings.

Sprinkle the finely chopped parsley evenly over the mushrooms for freshness and color.

Using a vegetable peeler, shave 60 g of Parmesan into long ribbons and arrange them over the mushrooms. Alternatively, scatter smaller shards if preferred.

Finish with a light zest of lemon over the top (optional) to brighten flavors, and a final tiny drizzle (1 tsp total) of extra virgin olive oil. Taste and add a pinch more salt or pepper if needed.

Serve immediately while mushrooms are warm so cheese softens slightly against them.