Kinoko Recipe

Clean and slice mushrooms

Wipe mushrooms with a damp cloth or quickly rinse and pat dry. Trim stems and slice larger mushrooms into 1/4-inch (6 mm) slices; leave small mushrooms whole or halved so pieces are uniform in size.

Mince garlic and finely chop the shallot. Strip thyme leaves from stems and chop parsley. Measure out wine/stock and cream if using.

Heat pan

Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Heat until the butter foams and the pan is hot but not smoking.

Sear mushrooms

Add the mushrooms in a single layer (work in two batches if needed so they don’t steam). Let them cook undisturbed for 2–3 minutes to develop a golden-brown color, then stir or toss and continue cooking another 2–3 minutes until nicely browned.

Add aromatics

Push the mushrooms to the side, add the remaining 1 tablespoon of butter to the empty part of the pan, then add the shallot and cook 1–2 minutes until translucent. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.

Deglaze and season

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by about half, 1–2 minutes. Stir in the soy sauce, salt, and black pepper.

Finish

Reduce heat to medium-low. If using, stir in the heavy cream and simmer gently 1–2 minutes until slightly thickened and coating the mushrooms. Stir in lemon juice and most of the chopped parsley, reserving some for garnish. Taste and adjust seasoning.

Transfer the mushrooms to a serving dish. Sprinkle with the remaining parsley and, if desired, grated parmesan. Serve immediately with crusty bread or over steamed rice.

Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet.