Sauteed Mushrooms with Herbs

Categories: Side Dish

Ingredients

• 3 Tbsp extra-virgin olive oil
• 12 oz cremini mushrooms, stems trimmed
• Coarse salt and freshly ground pepper
• 2 garlic cloves, thinly sliced
• 1 Tbsp unsalted butter
• 2 tsp thyme leaves
• 1/3 cup dry white wine
• Garnish with coarsely chopped fresh flat leaf parsley

Directions

1. The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms’ liquid and causes them to steam, so leaving them alone is the way to go.

2. Heat oil in a large skillet over medium high heat. Cook mushrooms, cap sides down, without stirring until caps are caramelized, 4 to 5 minutes.

3. Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine, return skillet to heat, and cook until wine is evaporated, about 4 minutes.

4. Garnish with parsley, serve warm.

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