Sautéed Mushrooms Recipe

Clean and slice

Wipe mushrooms with a damp paper towel or soft brush to remove dirt. Trim stems if needed. Slice mushrooms into 1/4-inch to 1/2-inch thick slices for even cooking. If using small mushrooms, halve or quarter them.

Pat sliced mushrooms dry with paper towels to remove excess moisture; this helps them brown instead of steam.

Heat a large skillet or sauté pan over medium-high heat until hot (about 2 minutes). Add olive oil and 2 tablespoons of butter and swirl to coat. Heat until butter foams and just begins to brown slightly.

Add the minced shallot (if using) and sauté for 30–45 seconds until fragrant but not browned. Add the minced garlic and cook for 20–30 seconds more, stirring constantly to prevent burning.

Add the mushrooms to the hot pan in a single layer. Avoid overcrowding; cook in batches if necessary. Let mushrooms cook undisturbed for 3–4 minutes to develop a golden-brown sear.

Stir and continue to cook, stirring occasionally, for another 3–5 minutes until mushrooms are evenly browned and most of their released liquid has evaporated.

Season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper while cooking to draw out moisture and enhance browning.

If using, pour in the white wine or stock (2 tablespoons) to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Cook 1–2 minutes until liquid mostly evaporates.

Reduce heat to medium, add the remaining 1 tablespoon butter, fresh thyme leaves, and the remaining salt and pepper to taste. Stir to coat mushrooms and melt the butter, cooking 1 minute more.

Remove pan from heat. Stir in chopped parsley and lemon juice (if using). Taste and adjust seasoning with additional salt and pepper if needed. If desired, sprinkle grated Parmesan and let sit 30 seconds until slightly melted.

Transfer mushrooms to a warm serving dish and serve immediately as a side, topping for steak or toast, or mixed into pasta or grain bowls.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.