Sauteed Mushrooms Print Email

2 lbs. white mushrooms, washed (halved if large)
2 TBS butter
2 TBS olive oil (or a total of 4 TBS butter)
2 tsp minced garlic
2 TBS minced shallots or 4 TBS minced onion
scant 1/2 tsp. fine sea or Kosher salt
1/4 tsp. black or white pepper, to taste
2 sprigs of thyme or pinches of dry thyme (optional)
1/4 cup dry white wine or sherry
1/4 cup minced fresh parsley

Wash mushrooms well and drain. Combine in a large, heavy skillet with butter and oil (or butter only), garlic and shallots or onions and sauté over medium to medium high heat until the mushrooms are tender and giving up their juices – about 6-8 minutes.

Season with salt and pepper and thyme, if using, and splash with wine. Stir and cook several more minutes until mushrooms are done to your liking, taste and adjust seasonings. Remove thyme sprigs and toss with fresh parsley – serve with roasted or grilled meats. – Chef Mick, Tony’s Market