Sautéed Mushrooms Recipe

Clean and slice

Wipe mushrooms with a damp paper towel or quickly rinse and pat dry. Trim stems if needed. Slice mushrooms to roughly 1/4- to 1/2-inch thickness for even cooking. Finely dice the onion, mince the garlic, strip thyme leaves from stems and chop parsley.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the olive oil and 1 tablespoon of butter; allow the butter to melt and foam but not brown.

Sear mushrooms

Add the sliced mushrooms in a single layer (work in two batches if needed to avoid overcrowding). Let mushrooms cook undisturbed for 2–3 minutes so they develop color, then stir and continue cooking another 3–4 minutes until golden and most of their moisture has released and evaporated.

Add aromatics

Push mushrooms to the side of the pan, add the remaining 1 tablespoon butter and the diced onion. Cook 2–3 minutes until the onion softens and begins to turn translucent. Stir in the minced garlic and thyme and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze

Pour in the white wine or stock (60 ml) to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes, which concentrates flavor and finishes cooking the mushrooms.

Season and finish

Season with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). Stir in the lemon juice (1 tsp) and chopped parsley (2 tbsp). Taste and adjust seasoning. If using, sprinkle grated Parmesan (2 tbsp) over the mushrooms and stir until slightly melted and combined.

Serve

Remove from heat and transfer to a serving dish. Serve immediately as a side, on toast, tossed with pasta or stirred into risotto.