Ingredients:

  • 1 lb (450 g) Cremini (Baby Bella) or Button Mushrooms, wiped clean and sliced 1/4 inch thick
  • 2 Tbsp (30 ml) Olive Oil (or other high smoke point oil)
  • 4 Tbsp (56 g) Unsalted Butter, divided
  • 4 cloves (20 g) Fresh Garlic, finely minced or pressed
  • 1 tsp (5 ml) Fresh Thyme leaves (or 1/2 tsp dried)
  • 1 Tbsp (15 ml) Dry Sherry, Madeira, or Dry White Wine (Optional, for deglazing)
  • Kosher Salt or Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp (30 ml) Fresh Parsley, finely chopped, for final garnish

Instructions:

  1. Preparation is Key: Wipe mushrooms clean with a damp cloth and slice them to a uniform 1/4 inch thickness. Mince the garlic and chop the parsley. Set aside.
  2. The Initial Sauté (Drying Out): Place a large sauté pan (cast iron is best) over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Wait until the butter melts and the oil shimmers.
  3. Add the mushrooms, ensuring they are in a relatively single layer (cook in separate batches if necessary). Cook undisturbed for 3-4 minutes until they begin to release their moisture. Do not season yet.
  4. Evaporation and Browning: Turn the heat up to high. Continue to cook, stirring occasionally, until all the liquid has completely evaporated. Cook for another 3–5 minutes, stirring, until the mushrooms are deep golden brown and caramelized around the edges.
  5. The Garlic Butter Finish: Reduce the heat to low-medium. Push the mushrooms to one side of the pan. Add the remaining 3 tablespoons of butter, the minced garlic, and the thyme leaves to the empty side. Cook for about 30–60 seconds, stirring the butter mixture, until the garlic is fragrant (do not burn).
  6. Deglaze (Optional): Pour in the 1 tablespoon of sherry or wine. Scrape up any browned bits (fond) from the bottom of the pan. Cook until the liquid has reduced by half and created a light glaze.
  7. Season and Serve: Remove the pan from the heat. Stir in the salt and pepper liberally. Taste and adjust seasoning as needed. Fold in the fresh parsley. Serve immediately while hot and glossy.