Prep 15 mins
Cook 18 mins
I adopted this recipe from Mean Chef.
- 6 tablespoons extra virgin olive oil
- 1 1⁄2 lbs button mushrooms, cleaned
- 3 tablespoons butter
- sea salt
- 1 tablespoon minced garlic
- 1 1⁄2 teaspoons chopped fresh thyme leaves
- 2 tablespoons lemon juice
- 1⁄2 cup white wine
- 1 tablespoon chopped fresh flat-leaf Italian parsley
- In a large skillet, heat the oil over high heat.
- Add the mushrooms.
- Do not move the mushrooms until they have caramelized on the bottom.
- If you toss them too soon, they will release their liquid and begin to steam.
- When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
- Season with salt and pepper.
- Add the garlic.
- Saute another 2 minutes, and add the thyme and lemon juice.
- Cook to evaporate the liquid.
- Add the wine and reduce until the mushrooms are glazed with the sauce.
- Toss in the parsley and serve immediately.
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.
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.
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!