Ingredients:

  • 5 lbs Cremini, Button, or Shiitake mushrooms (mixed)
  • 4 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil
  • 4 large cloves Garlic, finely minced
  • 1/4 cup Dry White Wine or Chicken Stock
  • 1/4 cup Fresh Parsley, freshly chopped
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Freshly squeezed Lemon Juice
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Wipe mushrooms clean (avoid rinsing) and slice them evenly, about 1/4 inch thick.
  2. Place a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Allow the butter to melt completely and the foam to subside.
  3. Add the mushrooms to the hot pan, ensuring they are spread in a single layer (cook in batches if necessary). Let them cook, undisturbed, for 3–4 minutes to achieve initial browning.
  4. Stir the mushrooms and continue sautéing until they have released their liquid, the liquid has evaporated, and they are deeply golden brown. Season generously with salt and pepper.
  5. Reduce the heat to medium-low. Push the mushrooms to one side. Add the remaining 2 tablespoons of butter, minced garlic, and thyme to the empty side. Sauté gently for 60 seconds until fragrant, taking care not to burn the garlic.
  6. Pour in the white wine (or stock). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let this bubble and reduce by half (about 1 minute).
  7. Toss the mushrooms thoroughly to coat them in the garlic butter sauce. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning as needed.
  8. Serve immediately, piled high next to steak or roasted chicken, using crusty bread to soak up the sauce.