Ingredients:

  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster, or a combination), cleaned and sliced
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) – optional
  • 1/4 cup (60ml) chicken or vegetable broth
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15g) unsalted butter
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Clean and slice the mushrooms. Avoid washing them if possible – just brush them with a dry cloth or paper towel.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add the sliced mushrooms to the skillet. Sauté, stirring occasionally, until the mushrooms are tender and golden brown, about 7-10 minutes.
  4. If using wine, pour it into the skillet. Scrape the bottom of the pan to loosen any browned bits (fond). Cook until the wine is almost evaporated, about 1-2 minutes.
  5. Pour in the chicken or vegetable broth and lemon juice. Bring to a simmer and cook until the sauce slightly reduces, about 2-3 minutes.
  6. Remove the skillet from the heat. Stir in the butter until melted and emulsified into the sauce. Stir in the fresh parsley and red pepper flakes (if using).
  7. Season with salt and pepper to taste. Serve immediately.