Butter Sauteed Mushrooms
These golden, caramelized mushrooms are rich, savory, and bursting with garlic and herb flavor.
Ingredients
- •1 pound white button or cremini mushrooms (450g), cleaned and sliced
- •3 tablespoons unsalted butter (42g)
- •2 tablespoons extra virgin olive oil (30ml)
- •3 cloves garlic, minced
- •1 tablespoon fresh thyme leaves, chopped
- •2 tablespoons fresh parsley, finely chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 tablespoon fresh lemon juice
Instructions
- 1
Clean the mushrooms gently with a damp paper towel to remove any dirt, then slice them evenly to about 1/4-inch thickness.
- 2
Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat.
- 3
Add the olive oil and 1 tablespoon of the butter to the hot pan, swirling to coat the bottom.
- 4
Add the sliced mushrooms in a single layer without overcrowding the pan, working in batches if necessary.
- 5
Let the mushrooms cook undisturbed for 4 to 5 minutes to allow the moisture to release and a deep golden crust to form.
- 6
Stir the mushrooms and continue to cook for another 3 to 4 minutes until they are tender and browned on all sides.
- 7
Reduce the heat to medium-low, add the remaining butter, minced garlic, and fresh thyme directly to the center of the pan.
- 8
Sauté the mixture constantly for 1 minute until the garlic becomes fragrant and the butter coats all the mushrooms.
- 9
Remove the skillet from the heat, stir in the fresh lemon juice, kosher salt, black pepper, and chopped parsley.
- 10
Transfer to a warm serving dish and serve immediately while hot.
💡 Chef tips
- Do not wash the mushrooms under running water, as they absorb moisture like a sponge; wipe them clean with a damp cloth instead.
- Give the mushrooms plenty of space in the pan so they sear rather than steam.
- For a pareve or vegan version, substitute the butter with equal parts plant-based margarine or extra olive oil.
✅ How it should turn out
The finished mushrooms are deeply browned with tender centers, coated in a glossy, rich garlic-herb butter sauce with a bright hint of lemon.