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Sautéed Mushrooms




Source of Recipe


Fine Living


Recipe Introduction


These garlicky mushrooms are a terrific side dish for steak, but can also be served at room temperature as an antipasto


List of Ingredients




6 Tbs. extra-virgin olive oil
1 ½ lbs. fresh button mushrooms, halved if large or left whole if small
2 Tbs. unsalted butter
Sea salt, preferably gray salt, and freshly ground black pepper
1 Tbs.minced garlic
1 ½ tsp. minced fresh thyme
1 ½ tsp. fresh lemon juice
½ cup dry white wine
1 Tbs. chopped fresh Italian (flat-leaf) parsley

Recipe



Heat a large skillet over high heat.

Add the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam.

When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.

Drain the mushrooms in a sieve and discard the excess oil.

Return the mushrooms to the skillet and add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, 2 to 3 minutes.

Season with salt and pepper and add the garlic. Sauté until the garlic is lightly browned, about 2 minutes.

Add the thyme and lemon juice and cook until the liquid evaporates.

Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce.

Add the parsley, transfer to a warmed bowl, and serve immediately.