Ingredients:

  • 500g (1 lb) Cremini (Baby Bella) or White Button Mushrooms, wiped clean and sliced thickly
  • 1 Tablespoon (15 ml) Olive Oil (Standard or light olive oil)
  • 4 Tablespoons (60g) Unsalted Butter, divided
  • 4 large cloves Garlic, finely minced or crushed
  • 1 teaspoon dried Thyme, or 2 sprigs fresh (leaves only)
  • ½ teaspoon Flaky Sea Salt, or to taste
  • ¼ teaspoon freshly ground Black Pepper, or to taste
  • 1 Tablespoon dry sherry, dry white wine, or 1 teaspoon fresh lemon juice (Acid/Brightener)
  • 2 Tablespoons Fresh Parsley, coarsely chopped, for garnish

Instructions:

  1. Prep Ingredients: Wipe the mushrooms clean (do not soak them) and slice them into thick, uniform pieces. Mince the garlic and chop the parsley.
  2. Heat the Pan: Place the large skillet over medium-high heat. Wait until the pan is thoroughly hot.
  3. Dry Sauté (The Crucial Step): Add the sliced mushrooms to the dry hot pan. Do not crowd the pan; work in batches if necessary.
  4. Wait for Release: Cook, stirring occasionally, until the mushrooms visibly shrink and release their liquid (this looks murky). This takes about 5–7 minutes.
  5. Evaporate: Continue cooking, increasing the heat slightly if needed, until all the released liquid has completely boiled off and the pan bottom is dry.
  6. Start Browning: Once the pan is dry, add 2 Tablespoons (30g) of the unsalted butter and the 1 Tablespoon of olive oil. Stir well to coat the mushrooms.
  7. Deep Caramelisation: Continue sautéing over medium heat, stirring every 60–90 seconds, until the mushrooms turn a deep, golden-brown colour and look caramelised around the edges (another 5–6 minutes).
  8. Add Aromatics: Reduce the heat to low. Push the mushrooms to one side of the pan. Add the remaining 2 Tablespoons (30g) of butter to the cleared space. Once melted, add the minced garlic and thyme leaves.
  9. Infuse: Cook the garlic mixture for about 60 seconds, stirring constantly, until fragrant. Do not let the garlic burn. Mix the mushrooms back into the garlic butter.
  10. Season: Sprinkle in the salt and pepper. Stir well.
  11. Deglaze and Brighten: Pour in the sherry, wine, or lemon juice. Allow the liquid to bubble up and evaporate almost immediately (this adds a beautiful acidic note and scrapes up any fond—the tasty brown bits—from the bottom of the pan).
  12. Garnish and Serve: Remove from the heat. Stir in the chopped fresh parsley just before serving. Serve immediately.