Community Pick
Mean Chef's Sauteed Mushrooms
"I adopted this recipe from Mean Chef."
photo by *Sunday*
- Ready In:
- 33mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
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Reviews
-
I have made these for years! This is hands down the BEST way to make sautéed mushrooms. Over the years I have developed lots of changes like less oil and butter, different liquids and herbs but what makes this recipe is the TECHNIQUE shared here. Leave mushrooms WHOLE! Slicing them will allow them to just release a lot if liquid and steam rather than sautéed properly. Put them cap side down in a hot pan with enough oil to coat the surface with a light layer of oil. Relax! They may (will) stick but Do NOT TOUCH until they are super carmelized. They will release once the Maiilard reaction has taken place. Don't know what that is? Learn here. https://en.m.wikipedia.org/wiki/Maillard_reaction That is the secret key here! Excellent recipe. Try replacing wine with a good brandy, cognac, bourbon etc., just use caution and add it AWAY from the stove top. It will flame up! Enjoy! -
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! -
These mushrooms were a hit! Be careful with the thyme though, some people might find it too much. Other than that, it was great, thanks!
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Tweaks
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I really liked the lemon in this recipe, it added a tangy flavor to it. I added kale and onions. I didn't have white wine, so I used cherry wine instead. I didn't have fresh thyme or parsley so I used dried, instead. It turned out a great side dish. -
Really tasty. I agree with some other reviewers that the amount of oil/butter could be reduced. Subbed a healthy splash of vermouth for the wine and lemon juice, bring some nice sweetness to the party. We'll definitely make these again, as DH has suddenly discovered that he loves mushrooms :)
RECIPE SUBMITTED BY
Bekah
United States
