Ingredients:

  • 5 lbs (680g) Mixed Mushrooms (Cremini/Chestnut & Button), cleaned and thickly sliced or quartered
  • 4 Tbsp (57g) Unsalted Butter
  • 1 Tbsp Olive Oil
  • 4 large cloves Garlic, finely minced
  • 1 tsp Fresh Thyme Leaves, stripped from stems
  • 1/2 tsp Coarse Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper (or to taste)
  • 2 Tbsp Fresh Parsley, roughly chopped
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Preparation: Clean and slice all mushrooms. Mince the garlic finely. Strip thyme leaves from stems. Have all ingredients measured and ready (Mise en place!).
  2. Initial Sear (The Crucial Step): Heat a large skillet over medium-high heat. Add the olive oil and half of the butter (2 Tbsp). Once the butter foams and subsides, add half the mushrooms in a single layer. Do not overcrowd the pan.
  3. Browning: Sauté the first batch undisturbed for 3–4 minutes until they release their liquid, the liquid evaporates, and they begin to take on a lovely golden-brown colour. Season lightly with salt and pepper. Remove from the pan and set aside.
  4. Second Batch & Aromatics: Repeat the searing process (Step 2 & 3) with the remaining butter and the second batch of mushrooms.
  5. Flavour Boost: Once the second batch is browned, reduce the heat to medium-low. Push the mushrooms to one side of the pan. Add the minced garlic and thyme to the cleared space. Sauté gently for 60–90 seconds until fragrant—be careful not to burn the garlic.
  6. Combine and Finish: Return the first batch of mushrooms to the pan. Toss everything together well. Taste and adjust seasoning (salt/pepper).
  7. The Final Touch: Remove the pan from the heat. Stir in the fresh lemon juice and garnish generously with the chopped fresh parsley. Serve immediately.