Chef-Style Sautéed Mushrooms
Chef-Style Sautéed Mushrooms
Ingredients
- 500 g mushrooms
- 2 tablespoons olive oil, as needed for cooking
- 2 garlic, cloves, smashed
- 3 thyme, sprigs
- 50 g butter
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 2 tablespoons parsley, fresh, chopped, for garnish
Instructions
- 1
Clean the mushrooms by gently wiping them with a damp cloth. Trim the very end of the mushroom stems, removing any dry or woody parts.
⏱️ 3 min
- 2
Using a sharp knife, carefully score the mushroom caps in a cross-hatch pattern. This helps them absorb flavor and cook evenly.
⏱️ 2 min
- 3
Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan.
⏱️ 1 min
- 4
Once the oil is shimmering and hot, carefully place the scored mushrooms face down in a single layer in the pan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 1 min
- 5
Allow the mushrooms to caramelize without moving them for 4-6 minutes, or until they achieve a deep golden-brown color on the scored side. This creates a rich, savory flavor.
⏱️ 5 min
- 6
Flip the mushrooms. Add the smashed garlic cloves, fresh thyme sprigs, and butter to the pan. The butter will melt quickly.
⏱️ 1 min
- 7
Tilt the pan slightly and, using a spoon, baste the mushrooms with the melted butter and aromatic pan juices for 2-3 minutes, ensuring they are thoroughly coated and infused with flavor.
⏱️ 3 min
- 8
Season the mushrooms generously with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 9
Remove the cooked mushrooms from the pan and transfer them to a serving dish.
⏱️ 1 min
- 10
Garnish with fresh chopped parsley just before serving. Serve immediately as a side dish or as a topping for other dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chef-Style Sautéed Mushrooms
- 500 g mushrooms
- 2 tablespoons olive oil, as needed for cooking
- 2 garlic, cloves, smashed
- 3 thyme, sprigs
- 50 g butter
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 2 tablespoons parsley, fresh, chopped, for garnish
Instructions
- 1
Clean the mushrooms by gently wiping them with a damp cloth. Trim the very end of the mushroom stems, removing any dry or woody parts.
⏱️ 3 min - 2
Using a sharp knife, carefully score the mushroom caps in a cross-hatch pattern. This helps them absorb flavor and cook evenly.
⏱️ 2 min - 3
Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan.
⏱️ 1 min - 4
Once the oil is shimmering and hot, carefully place the scored mushrooms face down in a single layer in the pan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 1 min - 5
Allow the mushrooms to caramelize without moving them for 4-6 minutes, or until they achieve a deep golden-brown color on the scored side. This creates a rich, savory flavor.
⏱️ 5 min - 6
Flip the mushrooms. Add the smashed garlic cloves, fresh thyme sprigs, and butter to the pan. The butter will melt quickly.
⏱️ 1 min - 7
Tilt the pan slightly and, using a spoon, baste the mushrooms with the melted butter and aromatic pan juices for 2-3 minutes, ensuring they are thoroughly coated and infused with flavor.
⏱️ 3 min - 8
Season the mushrooms generously with salt and freshly ground black pepper to taste.
⏱️ 1 min - 9
Remove the cooked mushrooms from the pan and transfer them to a serving dish.
⏱️ 1 min - 10
Garnish with fresh chopped parsley just before serving. Serve immediately as a side dish or as a topping for other dishes.
⏱️ 1 min