Perfectly Sautéed Mushrooms

© Katherine Stetson

The secret to perfectly sautéed mushrooms is using a skillet big enough to ensure plenty of room for the mushrooms to toss and turn until a golden caramelization is achieved.

  • 12 ounces cremini mushrooms, cleaned and stems trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon chopped thyme
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons dry sherry or cognac (optional)
  • 1½ tablespoons chopped fresh parsley, for garnish
  • squirt of fresh lemon juice, for garnish (optional)

Slice mushrooms into uniform thickness, about 1/8 inch.  Heat a large skillet over medium-high heat and add the olive oil and butter.  When butter has melted and begins to foam, add mushrooms and quickly toss to coat in the butter/olive oil mixture.  Let cook undisturbed for 2-3 minutes or until mushrooms take on some color.  Toss and turn mushrooms with a spatula and season with thyme, salt and pepper.  Continue cooking and when mushrooms reach desired degree of color, add the sherry or cognac and cook until liquid has evaporated.  Serve immediately topped with chopped fresh parsley or a squirt of fresh lemon juice.

Copyright © Katherine Stetson, all rights reserved.