Sauteed Mushrooms Recipe

Name: Tony's Italian Restaurant & Pizzerias Sauteed Mushrooms Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lbs mixed mushrooms (cremini, white button, shiitake), cleaned and sliced or quartered; 3 tbs unsalted butter; 1 tbs extra-virgin olive oil; 2 cloves garlic, finely minced; 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 1 tsp freshly ground black pepper; 1 tsp fine sea salt; 2 tbs fresh parsley, chopped; 1 oz freshly grated Parmesan cheese; 1 tsp lemon juice (optional)

Inspired by Tony's Italian Restaurant & Pizzeria

Time20m

Serves4

Included: butter, and parmesan cheese.

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Ingredients

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Main

1 lbs mixed mushrooms (cremini, white button, shiitake), cleaned and sliced or quartered

3 tbs Unsalted butter

1 tbs extra-virgin olive oil

2 cloves garlic, finely minced

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

1 tsp freshly ground black pepper

1 tsp fine sea salt

2 tbs Fresh parsley, chopped

1 oz Freshly grated Parmesan cheese

1 tsp lemon juice (optional)

Method

Main

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stem ends as needed. Slice larger mushrooms into 1/4- to 1/2-inch slices; quarter small mushrooms so pieces are roughly uniform.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Swirl to coat and heat until the butter begins to foam and the pan is hot but not smoking (about 1 minute).

Sear mushrooms

Add the mushrooms in a single layer, avoiding overcrowding; if necessary cook in two batches. Let mushrooms cook undisturbed for 2–3 minutes to develop a golden brown sear on the bottom.

Continue cooking

Stir mushrooms and continue to cook, stirring every 1–2 minutes, until they release their liquid and most of it has evaporated and mushrooms are deeply browned, about 6–8 more minutes total (10–12 minutes including the initial sear).

Add aromatics and butter

Reduce heat to medium. Push mushrooms to the side of the pan and add the remaining 2 tablespoons butter. When the butter melts, add the minced garlic and thyme and cook, stirring, for 30–45 seconds until fragrant (do not let garlic burn).

Season

Stir the garlic and butter through the mushrooms. Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed. If using, squeeze the lemon juice over the mushrooms and stir to combine.

Finish with cheese and herbs

Remove the pan from heat. Sprinkle the chopped parsley and grated Parmesan over the hot mushrooms. Toss gently to combine so the cheese melts slightly and coats the mushrooms.

Serve

Transfer mushrooms to a serving dish and serve immediately as a side, topping for steak or pasta, or on toasted bread. Leftovers can be refrigerated in an airtight container for up to 3 days.