Ingredients:

  • 1 lb Mixed Mushrooms (Cremini, White Button, or wild varieties), wiped clean and sliced 1/4 inch thick
  • 2 Tbsp Olive Oil (or neutral oil)
  • 2 Tbsp Unsalted Butter (Division 1)
  • 4 large cloves fresh Garlic, finely minced or pressed
  • 1 tsp Fresh Thyme leaves, stripped from the stem
  • 1 Tbsp Dry Sherry or Dry White Wine (Optional, for deglazing)
  • 2 Tbsp Unsalted Butter (Division 2)
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper (or to taste)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Clean and Slice: If your mushrooms are dusty, wipe them down with a damp cloth or paper towel. Slice all mushrooms uniformly to about 1/4 inch (6mm) thick.
  2. Heat the Pan: Place a large, heavy-bottomed skillet over medium-high heat. Allow the pan to get properly hot before adding the oil.
  3. Initiate the Sauté (The Dry Cook): Add the 2 Tbsp of olive oil. Once shimmering, add only the sliced mushrooms. Do not season yet.
  4. Brown and Reduce: Cook undisturbed for 3–5 minutes initially to allow moisture to evaporate. Continue cooking, stirring occasionally, until the mushrooms have shrunk significantly, released all their liquid, and are starting to take on a deep, golden-brown color. This step is essential for flavor development.
  5. Add Initial Butter and Aromatics: Reduce the heat to medium-low. Clear a small well in the center of the pan. Add the first 2 Tbsp of unsalted butter (Division 1), the minced garlic, and the thyme leaves into the melted butter in the center.
  6. Sauté Aromatics: Cook the garlic and thyme for about 30–60 seconds, until fragrant. Be careful not to burn the garlic.
  7. Combine and Deglaze: Immediately toss the mushrooms into the garlic mixture. If using, pour in the 1 Tbsp of sherry or wine and scrape up any brown bits stuck to the bottom of the pan. Allow the liquid to evaporate completely (about 30 seconds).
  8. Finish with Fat and Season: Remove the pan from the heat. Add the remaining 2 Tbsp of cold unsalted butter (Division 2). Stir the mushrooms until the butter has melted and emulsified slightly with the pan juices, creating a glossy, rich coating (mounting the butter).
  9. Seasoning Check: Taste the mushrooms, then season generously with salt and pepper. Adjust seasoning as needed.
  10. Garnish and Serve: Transfer immediately to a serving dish, top with fresh chopped parsley, and serve piping hot.