Ingredients:

  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
  • 1/4 cup (60ml) dry white wine (optional, chicken or vegetable stock can be used)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Clean and slice the mushrooms. Ensure they are relatively uniform in size for even cooking. Avoid washing if possible; wipe clean with a damp cloth.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. The pan should be hot enough to sizzle when a mushroom is added.
  3. Add the sliced mushrooms to the hot pan in a single layer (avoid overcrowding). Cook, undisturbed, for 2-3 minutes until browned on the bottom. Toss and continue to cook, stirring occasionally, until the mushrooms are tender and browned all over (about 5-7 minutes).
  4. Add the minced garlic and thyme to the pan. Cook for 1 minute, or until fragrant, being careful not to burn the garlic.
  5. If using, pour the white wine (or stock) into the pan. Scrape up any browned bits from the bottom of the pan. Allow the liquid to reduce slightly (about 1-2 minutes).
  6. Season the sauteed mushrooms with salt and freshly ground black pepper to taste. Stir well. Garnish with fresh parsley before serving.