Truffled Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim stems as needed and roughly chop larger caps so pieces are bite-sized. Aim for about 1-inch pieces so they cook evenly.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the butter and olive oil and let the butter melt and begin to foam but not brown, about 1 minute.

Sauté shallot and garlic

Add the minced shallot to the pan and cook, stirring, until translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to let it burn.

Cook mushrooms

Add the chopped mushrooms in a single layer as much as will fit; if necessary, cook in two batches to avoid steaming. Let mushrooms sear without stirring for 2–3 minutes, then stir and continue cooking until they release their liquid and it evaporates and the mushrooms are golden-brown, about 6–8 minutes total.

Deglaze

Pour the white wine (or vermouth) into the pan to deglaze, scraping up any brown bits from the bottom. Let the alcohol cook off for 1 minute.

Add stock and herbs

Add the tablespoon of stock, chopped thyme, salt, and pepper. Reduce heat to medium-low and simmer 1–2 minutes to meld flavors and reduce any remaining liquid. Taste and adjust seasoning as needed.

Finish with truffle

Remove the pan from heat. Stir in 1 teaspoon truffle oil (or 1 tablespoon truffle butter) and 1/2 teaspoon fresh lemon juice to brighten flavors. If using shaved truffle, gently fold it in now so the heat releases aroma without overcooking the delicate truffle.

Add herbs and cheese

Sprinkle the finely chopped parsley and grated Parmesan (if using) over the mushrooms and gently toss to combine. The cheese will melt slightly and add savory richness.

Divide the truffled mushrooms among four toasted sourdough slices or serve in a warm bowl as a side. Garnish with an additional drizzle of truffle oil or a few more shaved truffle slices if desired. Serve immediately while hot.