Ingredients:

  • 1 lb Cremini or Button Mushrooms, cleaned and sliced 1/4 inch thick
  • 2 Tbsp Unsalted Butter, divided
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 6 large cloves Garlic, finely minced or grated
  • 1 medium Lemon, zest and juice
  • Kosher Salt, to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1/4 cup Fresh Parsley, chopped
  • 1 tsp Fresh Thyme Leaves

Instructions:

  1. Clean the mushrooms (do not soak) and slice them evenly into 1/4-inch thickness. Finely mince the garlic and chop the parsley. Zest the lemon, then set aside the zest and halve the lemon for juicing.
  2. Heat the large skillet over medium-high heat. Allow the pan to get properly hot before adding any fat.
  3. Dry Sauté (The Sweat): Add the sliced mushrooms to the hot, dry pan. Cook, stirring occasionally, until all the liquid has evaporated (about 5–7 minutes). Do not add salt or oil yet.
  4. Add Fat and Brown (The Sear): Once the pan is dry and the mushrooms are starting to stick, add 1 Tbsp of Olive Oil and 1 Tbsp of Unsalted Butter. Turn the heat up slightly to high. Stir until the mushrooms are deeply golden brown and caramelized, about 2-3 minutes. Season lightly with salt and pepper now.
  5. Reduce the heat to medium-low. Push the mushrooms to one side of the pan. Add the remaining 1 Tbsp of Unsalted Butter and the remaining 1 Tbsp of Olive Oil to the empty spot.
  6. Sauté Garlic and Thyme: Once the butter foams, add the minced garlic, fresh thyme, and red pepper flakes (if using). Cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic brown or burn.
  7. Combine: Toss the mushrooms with the fragrant garlic mixture until everything is coated.
  8. The Lemon Hit: Remove the pan from the heat immediately. Stir in the fresh lemon zest and the juice of half a lemon. Taste and adjust seasoning with additional salt, pepper, and lemon juice if needed.
  9. Garnish and Serve: Stir in the chopped fresh parsley just before serving.