Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms with a damp paper towel to remove dirt. Trim and discard any hard stem ends. If mushrooms are large, halve or quarter them so pieces are roughly uniform (about 1 to 1 1/2-inch pieces).

Heat pan

Place a large sauté pan or skillet over medium-high heat. Add the olive oil and butter and let the butter melt and begin to foam but not brown (about 30–45 seconds).

Sauté aromatics

Add the chopped shallot and sauté for 1–2 minutes until translucent. Add the minced garlic and thyme and cook another 30–45 seconds until fragrant, stirring to avoid burning.

Cook mushrooms

Add the mushrooms to the hot pan in a single layer if possible. Let them cook undisturbed for 2–3 minutes to brown on one side, then stir and continue cooking 4–6 minutes until they release their juices and most of the liquid has evaporated and the mushrooms are nicely browned.

Deglaze and season

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1–2 minutes until the liquid has mostly evaporated. Season with 1 to 1 1/2 teaspoons of salt (see note on total salt below) and 1/2 teaspoon black pepper. Taste and adjust seasoning; add the optional lemon juice for brightness, if using.

Transfer the cooked mushrooms to a serving dish or keep them in the skillet on low heat. Immediately sprinkle the grated Parmesan evenly over the mushrooms so it melts slightly from the residual heat. If you prefer the cheese more melted and slightly golden, place the pan or an ovenproof dish under a broiler for 1–2 minutes—watch closely to prevent burning.

Garnish with chopped fresh parsley if desired. Taste and add additional salt sparingly, remembering the Parmesan adds saltiness. Serve warm as a side dish, topping, or appetizer.