Mushroom Recipe

Clean and slice mushrooms

Wipe shiitake and cremini mushrooms with a damp paper towel to remove dirt. Trim stems from shiitake and slice both shiitake and cremini into 1/4-inch thick slices so they cook evenly.

Sear mushrooms

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter foams, add sliced mushrooms in a single layer (work in two batches if needed). Season each batch with 1/2 teaspoon of the salt and a few grinds of pepper. Cook without stirring for 2–3 minutes to develop browning, then stir and cook another 2–3 minutes until golden and any liquid has mostly evaporated.

Finish mushrooms with thyme

Lower heat to medium. Add the fresh thyme leaves and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and cook 1 minute more. Transfer the mushrooms to a plate and set aside while you make the sauce.

Add aged mozzarella

If serving assembled (e.g., mushrooms on toast or pasta), reserve shredded aged mozzarella to sprinkle over hot mushrooms just before serving so it melts slightly. If baking or broiling, distribute mushrooms in an ovenproof dish, sprinkle mozzarella evenly, and broil for 1–3 minutes until cheese is melted and lightly browned. Remove from oven and set aside.

Sauté aromatics

In the same skillet used for mushrooms (wipe out if burned), heat 1 tablespoon extra-virgin olive oil over medium heat. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not brown.

Deglaze with white wine

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Increase heat to medium-high and let the wine reduce by about half, 2–3 minutes.

Add stock and reduce

Add 1/2 cup chicken or vegetable stock and simmer for 2 minutes to marry flavors and reduce slightly.

Finish with cream

Reduce heat to medium-low and stir in 1 cup heavy cream. Simmer gently, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Do not boil vigorously.

Season and finish

Whisk in 1 tablespoon unsalted butter and 1 teaspoon fresh lemon juice to enrich and brighten the sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. If sauce becomes too thick, loosen with up to 1–2 tablespoons additional stock or cream.

Combine mushrooms and sauce

Return the seared mushrooms (and any accumulated juices) to the skillet with the white wine garlic cream. Stir gently to coat and warm for 1–2 minutes so flavors meld. Taste and adjust seasoning.

Serve

Spoon the creamy mushrooms over crusty bread, polenta, grilled chicken, or tossed with pasta. Sprinkle chopped parsley and, if using, grated Parmesan. If you reserved aged mozzarella without melting earlier, add it now so it softens from the hot sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or cream to loosen the sauce.