Ingredients:

  • 1 lb Mixed Mushrooms (Cremini, White Button, or similar), wiped clean and sliced
  • 2 Tbsp High-Heat Olive Oil or Grapeseed Oil
  • Kosher Salt, to taste
  • Fine Black Pepper, to taste
  • 4 Tbsp Unsalted Butter, cold and cubed
  • 4 cloves Garlic, finely minced (about 1 Tbsp)
  • 2 Tbsp Dry White Wine or Dry Sherry (optional)
  • 1 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Prep the Ingredients: Ensure mushrooms are sliced uniformly. Have all other ingredients measured and ready (mise en place).
  2. Heat the Pan: Place a large, heavy-bottomed pan over high heat. Add the olive oil and let it heat until shimmering—you should see a light wisp of smoke.
  3. Sear in Batches (Crucial Step): Add half of the sliced mushrooms to the pan in a single layer. Do not stir immediately. Allow them to sit untouched for 2-3 minutes to develop a deep golden-brown crust (the 'fond').
  4. Complete the Searing: Once browned on the bottom, toss the mushrooms and continue cooking for 2 more minutes until their moisture has evaporated and they are fully browned and shrunken.
  5. Repeat: Remove the first batch to a clean bowl. Repeat the searing process with the remaining mushrooms, adding a splash more oil if the pan looks dry.
  6. Combine and Season: Return all mushrooms to the pan. Season lightly with salt and pepper.
  7. Deglaze (Optional but Recommended): Pour the wine or sherry into the hot pan. Scrape the bottom vigorously with the spatula to lift any browned bits. Reduce the liquid rapidly until almost evaporated (about 30 seconds).
  8. Add Aromatics: Reduce the heat to medium-low. Add the minced garlic. Stir continuously for 30 seconds until fragrant—do not allow the garlic to brown or burn.
  9. Emulsify the Butter: Remove the pan from the heat entirely. Add one cold cube of butter. Swirl the pan constantly until the butter has melted and emulsified into a thick, glossy sauce.
  10. Finish the Sauce: Add the remaining cold butter cubes one by one, swirling the pan after each addition. This cold butter technique ensures the sauce remains thick and glossy.
  11. Final Checks: Stir in the fresh parsley. Taste the sauce and mushrooms, adjusting salt and pepper as needed. Serve immediately.