• 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


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.



MacGourmet downloadSauteéd Mushrooms. To import, drag image to your MacGourmet recipe box.


Michael Chiarello


4 servings