Hello World KitchenBeta
Golden-brown, savory, and herb-infused sautéed button mushrooms, perfectly seared and finished with butter, garlic, and thyme. A classic, quick steakhouse-style side dish.
Ingredients
Main
- 16 oz Button mushrooms — cleaned, wiped dry, left whole if small, halved if large
- 1 tablespoon Olive oil — for searing
- 2 tablespoons Unsalted butter — cut into pieces
- 3 cloves Garlic — peeled and gently crushed
- 4 sprigs Fresh thyme — whole sprigs
- 2 tablespoons Dry white wine or beef broth — for deglazing
- 0.5 teaspoon Kosher salt — plus more to taste
- 0.25 teaspoon Black pepper — freshly cracked
Instructions
-
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer. Do not add salt yet, as it will draw out moisture and prevent browning.
~2 minMake sure the mushrooms are completely dry before adding them to the pan to ensure a good sear. -
Let the mushrooms cook undisturbed for 3 to 4 minutes to develop a deep golden-brown crust on the bottom.
~4 minResist the urge to stir! The hard sear is key to deep flavor. -
Toss the mushrooms, then add the butter, crushed garlic cloves, and thyme sprigs to the skillet. Cook, stirring occasionally, until the mushrooms are tender and beautifully browned all over.
~3 minTilt the pan slightly to baste the mushrooms with the foaming butter and aromatics. -
Pour the wine or broth into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Cook until the liquid has almost completely evaporated.
~1 minIf using wine, let it cook off entirely so the alcohol burns away, leaving only the flavor. -
Remove from heat. Discard the thyme stems and garlic cloves if desired. Season with kosher salt and black pepper to taste. Serve immediately.
Adding the salt at the very end ensures the mushrooms retain a meaty texture.
Nutrition
Equipment
- Large heavy-bottomed skillet (cast iron preferred)
- Spatula or tongs
- Paper towels
Tips & Storage
- Clean mushrooms with a damp paper towel or briefly rinse and immediately spin dry. Never soak them, as they absorb water like a sponge and will steam instead of sear.
- Do not crowd the pan. If necessary, cook in two batches to ensure the mushrooms roast and sear rather than steam in their own juices.
- For extra richness, substitute beef broth or even a splash of soy sauce for the deglazing liquid.
- Storage: Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
