Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim stems if woody. If mushrooms are large, halve or quarter them so pieces are roughly uniform (about 1–1.5 inch pieces).

Mince aromatics

Peel and finely mince the garlic cloves and the shallot. Strip thyme leaves from stems and finely chop parsley. Zest the lemon and set zest aside; you'll halve the lemon for finishing.

Heat pan

Place a large skillet over medium-high heat. Add the olive oil and let it shimmer (about 1 minute). Add the butter and let it melt, swirling to combine with the oil so it doesn't burn.

Sear mushrooms

Add mushrooms to the hot pan in a single layer (do not overcrowd; cook in two batches if necessary). Let mushrooms sear undisturbed for 3–4 minutes until the undersides are deeply browned. Stir or flip and continue to cook another 2–3 minutes until browned on the other side.

Add shallot and garlic

Reduce heat to medium. Push mushrooms to the side and add the minced shallot and garlic to the empty area of the pan. Cook, stirring, for 30–45 seconds until fragrant and softened, then toss with the mushrooms.

Deglaze

Pour the white wine or stock into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid reduce for 1–2 minutes so flavors concentrate and the pan is mostly dry but glossy.

Season and finish

Stir in thyme leaves, salt (start with 2 tsp and add more to taste), black pepper, and lemon zest. Cook 1 more minute to marry flavors. Squeeze the reserved lemon half over the mushrooms to add brightness and toss in chopped parsley. Taste and adjust seasoning.

If using, sprinkle shaved Parmesan over the mushrooms while still hot so it softens slightly. Add red pepper flakes to taste for heat. Serve immediately as a side, on toasted bread, or over pasta/risotto.