Sauteed Mushrooms
Golden-edged mushrooms in a garlicky butter pan sauce — ready in 15 minutes and good on everything from steak to toast.
Ingredients
- 1 lbcremini or button mushrooms(wiped clean, halved or quartered if large)
- 2 tbspunsalted butter(divided)
- 1 tbspolive oil
- 3 clovesgarlic(thinly sliced)
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- 2 tspsoy sauce(or Worcestershire sauce)
- 1 tbspfresh parsley(roughly chopped, for finishing)
Method
- 01
Heat a large skillet over medium-high heat until it feels hot when you hold your hand 2 inches above the surface, about 2 minutes.
- 02
Add the 1 tbsp olive oil and 1 tbsp of the unsalted butter. Swirl to coat the pan and let the foam subside.
- 03
Add the 1 lb mushrooms in a single layer — work in two batches if they crowd the pan. Do not stir for the first 3 minutes so they develop a golden sear.
- 04
Stir once, then continue cooking for another 2–3 minutes until the mushrooms are deeply browned and any released liquid has evaporated.
- 05
Reduce heat to medium. Push the mushrooms to the edges and add the 3 cloves garlic to the center. Cook for 60 seconds, stirring the garlic, until fragrant.
- 06
Toss the garlic together with the mushrooms. Season with the ½ tsp kosher salt and ¼ tsp black pepper.
- 07
Add the remaining 1 tbsp unsalted butter and the 2 tsp soy sauce. Toss everything together and cook for 1 minute until the butter melts into a glossy pan sauce.
- 08
Remove from heat, scatter over the 1 tbsp fresh parsley, and serve immediately.
Adapted from public domain & community sources