Mushroom Saute
Filed under
Vegetables
Ingredients
- 3 tbsp Olive oil, extra-virgin
- 1/2 lb Mushroom, button or cremini, quartered
- Salt, finely ground
- Black pepper, freshly ground
- 2 tbsp Unsalted butter
- 1 tbsp Garlic, minced
- 1 tsp Thyme, fresh leaves, finely chopped
- 2 tbsp Lemon juice, fresh
- 3/4 cup White wine, dry
- 2 tbsp Parsley, Italian, finely chopped
Directions
- Heat the olive oil in a medium skillet over high heat. Add the mushrooms in a single layer and don't stir; let them caramelize on the bottom, about 2 minutes.
- Toss once, season, and cook without stirring about 5 minutes more. Season again.
- Add the butter and cook until it begins to brown, then the garlic until it begins to brown. Add the thyme for about 10 seconds.
- Add the lemon juice and cook until evaporated, then the wine and simmer until the mushrooms are glazed. Stir in the parsley and take off the heat.