- ⅜ cup extra virgin olive oil
- 1 ½ lbs fresh button mushrooms, halved if large
- or left whole if small
- 2 tablespoons unsalted butter
- Sea salt
- black pepper, freshly ground
- 1 tablespoon garlic, minced
- 1 ½ teaspoons fresh thyme, minced
- 1 ½ tablespoons fresh lemon juice
- ½ cup dry white wine
- 1 tablespoon fresh Italian (flat-leaf) parsley, chopped
ingredients
directions
1. Heat a large skillet over high heat. Add the olive oil. When the oil is |
2. hot, sprinkle in the mushrooms in a single layer. Don't stir! Let them |
3. sizzle until they have caramelized on the bottom, about 2 minutes. If |
4. you toss them too soon, they will release their liquid and begin to |
5. steam. When the bottoms are caramelized, toss the mushrooms and continue |
6. to cook over high heat for about 5 minutes. Drain the mushrooms in a |
7. sieve and discard the excess oil. |
8. Return the mushrooms to the skillet and add the butter. Continue to |
9. cook, stirring occasionally, until the mushrooms are beautifully |
10. browned, 2 to 3 minutes. Season with salt and pepper and add the garlic. |
11. SautÈ until the garlic is lightly browned, about 2 minutes. Add the |
12. thyme and lemon juice and cook until the liquid evaporates. Add the |
13. wine, reduce the heat slightly, and simmer until the mushrooms are |
14. glazed with the sauce. Add the parsley, transfer to a warmed bowl, and |
15. serve immediately. |
16. Chef's Note: If you're sauteéing chicken for dinner, cook the mushrooms |
17. in the same pan after you've removed the chicken. They'll pick up a lot |
18. of meaty flavor. |
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