Hongos Recipe

Prep mushrooms and aromatics

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stems if needed and slice mushrooms thickly (about 1/4 inch / 6 mm). Peel and finely dice the yellow onion. Mince the garlic. Chop the parsley and strip thyme leaves from stems.

Heat pan and cook aromatics

Place a large sauté pan or skillet over medium-high heat. Add the olive oil and butter. When butter is melted and foaming, add the diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and thyme; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sear mushrooms

Add the sliced mushrooms in a single layer (work in two batches if necessary to avoid crowding). Let them cook undisturbed for 2–3 minutes to develop color, then stir and continue to cook until golden and most of their liquid has evaporated, about 6–8 minutes total per batch.

Deglaze

Pour in the white wine (or 60 ml vegetable broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Simmer with stock and finish

Add the 120 ml stock and bring to a gentle simmer. Reduce heat to medium-low and cook until the liquid is slightly reduced and the mushrooms are tender, 3–4 minutes. If using cream, stir in the 60 ml heavy cream and simmer 1–2 minutes until the sauce is glossy and slightly thickened.

Season and finish

Season with 1 tsp kosher salt (adjust to taste) and 1 tsp freshly ground black pepper. Stir in 1 tsp lemon juice to brighten flavors and the chopped parsley. Taste and adjust seasoning as needed.

Serve

Transfer mushrooms to a serving dish. Serve hot as a side, on toasted bread, stirred into pasta or rice, or as a topping for steak or roasted vegetables.