Mean Chef's Sauteed Mushrooms

~Bekah~'s Note:

I adopted this recipe from Mean Chef.

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Servings: 4

• 6 tablespoons extra virgin olive oil
• 1 ½ lbs button mushrooms , cleaned
• 3 tablespoons butter
• sea salt
• 1 tablespoon minced garlic
• 1 ½ teaspoons chopped fresh thyme leaves
• 2 tablespoons lemon juice
• ½ cup white wine
• 1 tablespoon chopped fresh flat-leaf Italian parsley

Directions:

1. In a large skillet, heat the oil over high heat.
2. Add the mushrooms.
3. Do not move the mushrooms until they have caramelized on the bottom.
4. If you toss them too soon, they will release their liquid and begin to steam.
5. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
6. Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
7. Season with salt and pepper.
8. Add the garlic.
9. Saute another 2 minutes, and add the thyme and lemon juice.
10. Cook to evaporate the liquid.
11. Add the wine and reduce until the mushrooms are glazed with the sauce.
12. Toss in the parsley and serve immediately.

Reviews

[Chef #721603]

I thought it was very good. I agree with the other comment that the lemon was a little over powering. Next time I make this I'm substituting lemon with soy sauce or not do either one.

[TravelnT]

Outstanding! I tried these today and ate them all! It's a good thing my husband hates mushrooms :-) The tip on making sure the carmalization occurs is key to these golden beauties. Thanks for pointing this out.

[Toni1]

My grocer had mushrooms on sale buy 1 get 1 free. I was looking for something different when I read this recipe. I almost didn't click on it because I thought sauteed mushrooms were sauteed mushrooms. No big deal. But was I wrong! These were AWESOME. Carmalizing them is the key. Maybe you should change the name to Carmelized Mushrooms. My only problem was I should have doubled the recipe and used a larger skillet. These went so fast. Make sure you don't stir them so they carmalize. That is the key!