Ingredients:

  • 5 lbs / 680 g Mushrooms (Mixed: cremini/button and shiitake, trimmed and wiped clean)
  • 2 Tbsp / 30 ml Olive Oil (or Avocado Oil)
  • 4 Tbsp / 56 g Unsalted Butter (Divided: 1 Tbsp for searing, 3 Tbsp for finishing)
  • 5 large cloves / 25 g Fresh Garlic (Finely minced or grated)
  • 1 tsp / 5 ml Fresh Thyme (Leaves only)
  • Kosher Salt (To taste, start with 1 tsp)
  • Freshly Ground Black Pepper (To taste)
  • 2 Tbsp / 15 g Fresh Parsley (Flat-leaf, roughly chopped)
  • 1 tsp / 5 ml Fresh Lemon Juice

Instructions:

  1. Mushroom Preparation: Wipe the mushrooms clean; do not wash them. Slice larger mushrooms into halves or quarters, ensuring all pieces are roughly uniform in size for even cooking. Mince the garlic and chop the parsley.
  2. High-Heat Sauté (The Crucial Sear): Place a large pan (cast iron is ideal) over medium-high heat. Add the olive oil and 1 Tbsp of the butter. Wait until the oil shimmers. Add the mushrooms, ensuring the pan is not crowded (cook in batches if necessary). Leave undisturbed for 2-3 minutes until they begin to brown beautifully on one side. Stir vigorously. Continue cooking, stirring occasionally, until all the liquid has fully evaporated and the mushrooms are deeply golden brown and tender. Season with salt and pepper.
  3. Garlic and Butter Finish: Reduce the heat to medium-low. Add the remaining 3 Tbsp of butter and the minced garlic to the pan. Cook gently for 30–60 seconds, stirring constantly, until the garlic is fragrant and the butter foams and turns lightly golden brown (achieving a nutty aroma). Do not let the garlic burn. Stir in the fresh thyme leaves and cook for 15 seconds more.
  4. Final Seasoning and Serve: Remove the pan from the heat immediately. Stir in the fresh parsley and the 1 tsp of fresh lemon juice. Taste and adjust seasoning with additional salt or pepper as required. Serve piping hot.