Sydney 'shrooms Recipe

Clean the Mushrooms

Using a damp cloth, gently wipe the cremini, portobello, and shiitake mushrooms to remove any dirt. Avoid soaking them in water, as they can become soggy.

Slice the Mushrooms

Slice the cremini and shiitake mushrooms into thin slices. For the portobello mushrooms, remove the stems and slice them into thick strips.

Heat the Oil

In a large skillet, heat the olive oil over medium heat until shimmering.

Sauté Garlic

Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant but not browned.

Add the Mushrooms

Add the sliced cremini, portobello, and shiitake mushrooms to the skillet. Stir well to coat them in the oil and garlic.

Season the Mushrooms

Pour in the soy sauce and balsamic vinegar, followed by the fresh thyme, salt, and black pepper. Stir to combine all ingredients.

Cook the Mushrooms

Cook the mushrooms for 10-12 minutes, stirring occasionally, until they are tender and have released their juices.

Garnish and Serve

Remove the skillet from heat. Transfer the sautéed mushrooms to a serving dish. Garnish with chopped fresh parsley and serve with lemon wedges on the side.