Mushroom Recipe

Clean and slice mushrooms

Wipe oyster and cremini mushrooms with a damp paper towel to remove dirt. Trim stems if needed. Slice cremini mushrooms into 1/4-inch slices. Tear larger oyster mushroom clusters into bite-sized pieces so pieces are roughly the same size.

Peel and finely mince the shallots. Peel and finely mince the garlic. Grate the Swiss cheese and chop the parsley. Measure thyme leaves, stock, wine, and other ingredients.

Sweat shallots and garlic

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. Once butter melts and becomes foamy (about 30 seconds), add the minced shallots and a pinch of salt. Cook, stirring frequently, until shallots are soft and translucent, 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Brown mushrooms

Increase heat to medium-high. Add the sliced cremini and torn oyster mushrooms in a single layer as much as the pan allows (work in two batches if necessary). Let mushrooms sear without moving for 2 minutes to develop color, then stir and continue to cook until mushrooms release their juices and those juices mostly evaporate, about 4–6 minutes total per batch. Add the remaining 1 tablespoon butter and the thyme during the last minute of cooking and toss to coat.

Deglaze and reduce

Pour the white wine into the hot pan to deglaze, scraping any brown bits from the bottom with a wooden spoon. Allow wine to reduce for 1–2 minutes, then add the vegetable or mushroom stock (1 tablespoon) and continue to cook 1 minute so flavors concentrate. Season with sea salt (about 1 teaspoon) and freshly ground black pepper to taste. Taste and adjust seasoning if needed.

Meld with Swiss cheese

Lower heat to low. Sprinkle the grated Swiss cheese evenly over the mushrooms in the skillet. Cover the skillet with a lid for 1–2 minutes to allow the cheese to melt gently. Alternatively, place the skillet under a preheated broiler for 30–60 seconds to brown the top slightly—watch carefully to avoid burning.

Once cheese is melted, remove from heat. Stir in the lemon juice and chopped parsley. Taste and add an extra pinch of salt or cracked black pepper if desired.

If serving on toasted bread: brush bread slices with olive oil and toast until golden. Spoon warm cheesy mushroom mixture over toasts. Garnish with additional parsley and a crack of black pepper. Serve immediately.

If serving as a side: transfer cheesy mushrooms to a warmed serving dish and serve alongside proteins or polenta.