Ingredients:

  • 1 pound Mushrooms (Cremini or White Button), wiped clean and sliced 1/4 inch thick
  • 2 tablespoons Olive Oil (or neutral oil)
  • 3 tablespoons Unsalted Butter, cut into cubes
  • 3 cloves Garlic, freshly minced
  • 1 teaspoon Dried Thyme (or 1 sprig fresh)
  • 1 teaspoon Dry Sherry (optional, or fresh lemon juice)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Clean and Slice: Gently wipe the mushrooms with a damp cloth (avoid washing). Slice them uniformly to ensure even cooking. Mince the garlic and chop the parsley.
  2. Heat the Pan: Place a large, heavy-bottomed skillet (cast iron or stainless steel) over high heat. Add the olive oil and allow it to shimmer—the pan should be seriously hot.
  3. Sear the First Batch: Add half of the sliced mushrooms to the hot pan. Crucially, do not stir them immediately. Allow them to sit for 2–3 minutes to build color and release moisture.
  4. Cook Off Moisture: Once the initial mushroom liquid is visible, begin stirring occasionally. Continue cooking at high heat until all of the released liquid has evaporated, and the mushrooms start sticking and developing a deep, golden-brown color.
  5. Remove and Repeat: Transfer the first batch of mushrooms to a separate bowl. Repeat steps 3 and 4 with the remaining half of the mushrooms, adding a tiny splash more oil if the pan looks bone dry.
  6. Lower Heat and Introduce Garlic: Return all the browned mushrooms to the pan. Reduce the heat to low/medium-low. Add the cubed unsalted butter and the minced garlic.
  7. Sauté Aromatics: Cook for 60–90 seconds, stirring constantly, until the butter melts and the garlic is fragrant. Do not let the garlic brown or burn.
  8. Season and Deglaze: Add the dried thyme, followed by the dry sherry or lemon juice. Allow the acid to sizzle for 15 seconds, scraping up any delicious brown bits (fond) from the bottom of the pan.
  9. Final Seasoning: Season generously with kosher salt and freshly ground black pepper. Taste and adjust seasoning.
  10. Serve: Stir in the fresh chopped parsley just before serving for brightness and color.