| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 1/2 pounds whole small button mushrooms, wiped clean
- 3 tablespoons butter
- Gray sea salt
- 1 tablespoon minced garlic
- 1 1/2 teaspoons fresh thyme leaves, chopped
- 2 tablespoons lemon juice
- 1/2 cup white wine
- 1 tablespoon chopped parsley leaves
Instructions
- In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter. Cook and toss for 5 minutes, until beautifully browned.
- Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
- Toss in the parsley and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 322 |
| Total Fat | 30 g |
| Saturated Fat | 8 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 561 mg |
Reviews
hey folks since there is no video attached to this recipe I wanted to include this link that shows you the steps to properly cook mushrooms up to adding the butter (DO NOT COOK ANOTHER 5MIN based on step 2 just add the butter) then follow recipe from step 3 on…..Buon Appetito!!
https://youtu.be/ktrwSUhWDDE?feature=shared
https://youtu.be/ktrwSUhWDDE?feature=shared
I’ve made these for decades!. The only thing I change is I use 1/2 the thyme and add summer savory. The flavor is unreal!
I’ve made these for over a decade. I learned to ignore the temperature instructions entirely, and rely on what I see in the pan. No matter what, I have a splatter guard on hand, because some mushrooms just go crazy with exuding water regardless of the temperature. Anyway, I start them on medium and don’t even stir them until allllllllll liquid is gone (said liquid comes from the mushrooms themselves). Sometimes this takes well over 15 minutes. Then I do the butter/garlic/herb part, also on medium, stirring for about 8 minutes. Finally, I add the wine and lemon juice, stir a bit, and then crank up the heat to medium high to evaporate the liquids. I do like less lemon juice and I find adding a generous pinch of cayenne is quite yummy. The longer it takes to cook these, the better they taste, IMHO. Enjoy!
Lost one star because instruction does not say to lower heat after heating oil – I cook on a Jenn Aire gas range, and high heat would burn this recipe – however, it was good as written with that exception. We enjoyed the mushrooms with a bit of cheese sprinkled on top and allowed to melt – it was the entree for a vegetarian meal with fresh green beans and corn from the garden.
Don’t substitute the white wine I’m disappointed because I did based on the internet recommendations and everything was great until added apple cider vinegar because I was out of white wine
This recipe sets a new standard for rating recipes a five! This is the best, easiest recipe that I have ever done! These are packed full of flavor and delicious! It breathes life into culinary arts! This is definitely making its rotations to my cooking!! I’m so glad I came across this recipe. I deviated with lime, didn’t have lemon and it still turned out perfectly. Thank you for this recipe!!! :).
Followed the recipe as written. Delicious!
These were absolutely amazing. I used all of the ingredients except the lemon juice. Now, I’ll admit that I haven’t had any red meat in a couple of years, but I swear these tasted just like filet mignon. WOW!
Yummy
My stepmom made these years ago, and I LOVE them! Also, using red wine is great, especially if you opt for baby bellas.