Precision Farm's Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim stems if needed and slice mushrooms into pieces roughly 1/4–1/2 inch thick so they cook evenly.

Heat pan

Place a large stainless-steel or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter and heat until shimmering and butter is melted but not browned, about 1 minute.

Sear mushrooms

Add the mushrooms in a single layer (work in two batches if necessary to avoid crowding). Let mushrooms sit undisturbed for 2–3 minutes to develop a brown sear, then stir and continue cooking, stirring occasionally, until they release liquid and most of it evaporates and mushrooms are deeply golden, about 6–8 minutes total per batch.

Add aromatics

Reduce heat to medium. Push mushrooms to the side of the pan, add the remaining 1 tablespoon of butter and the sliced garlic. Cook garlic for 30–45 seconds until fragrant but not browned, then stir into the mushrooms. Add thyme, salt, and black pepper and stir to combine.

Deglaze

Pour in the white wine or mushroom stock and scrape up any brown bits from the bottom of the pan with a wooden spoon. Allow liquid to simmer until reduced by about half, about 1–2 minutes.

Finish

Turn off the heat and stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the mushrooms to a warmed serving bowl. Sprinkle chopped parsley evenly over the top and add microgreens if using. If desired, grate Parmesan over the mushrooms and finish with a light sprinkle of flaky sea salt.

Serve warm over toasted bread for crostini or spoon alongside buttered polenta or pasta. If using bread, toast slices until golden, rub with a halved garlic clove for extra flavor, and pile mushrooms on top.