Garlic Mushroom Recipe

Clean and trim mushrooms

Wipe mushrooms with a damp paper towel or use a soft brush to remove dirt. Trim the stem ends and slice mushrooms into 1/4- to 1/2-inch thick slices (or halve/quarter larger ones) so pieces are roughly uniform.

Prepare aromatics

Peel and mince 4 garlic cloves. Finely chop 1 shallot or small onion. Strip thyme leaves from stems if using fresh and chop parsley.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Allow butter to foam but not brown—about 30 seconds.

Sear mushrooms

Add mushrooms in a single layer (work in two batches if needed to avoid crowding). Let them cook undisturbed 3–4 minutes until golden brown on the bottom. Stir and continue to cook 2–3 more minutes until most pieces are browned and have released liquid.

Reduce liquid and reintroduce aromatics

If the pan has a lot of liquid, increase heat to medium-high and cook 1–2 minutes to evaporate excess moisture. Push mushrooms to the side of the pan, add remaining 1 tablespoon butter, then add the chopped shallot and cook 30–45 seconds until softened. Add minced garlic and thyme, sauté 30 seconds until fragrant but not browned.

Deglaze and finish

Pour 1 tablespoon dry white wine (or stock) into the pan to deglaze, scraping up browned bits with a wooden spoon. Cook 1 minute until liquid reduces slightly. Stir in lemon juice, chopped parsley, 2 teaspoons kosher salt (reserve remaining salt for seasoning later), and 1/2 teaspoon black pepper. Taste and adjust seasoning with remaining salt and pepper as needed.

Optional finish

If using, sprinkle 2 tablespoons grated Parmesan and 1/4–1/2 teaspoon red pepper flakes over the mushrooms, toss gently until the cheese melts slightly.

Transfer mushrooms to a warm serving dish and garnish with additional chopped parsley. Serve hot as a side, tossed with pasta, atop toast, or with grilled proteins.