Sauteed Mushrooms

Ingredients

• 2 pounds Mushrooms (cremini, shiitake, or a mix)
• 3 tablespoons Olive oil
• 4 cloves Garlic
• 2 tablespoons Fresh thyme leaves
• 1 tablespoon Fresh rosemary
• 1/4 cup Dry Sherry
• 1 tablespoon Lemon juice
• 2 tablespoons Unsalted butter
• 2 tablespoons Fresh parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Red pepper flakes

Instructions

1. 1

   Clean the mushrooms: Gently wipe the mushrooms clean with a damp cloth or brush. Avoid soaking them in water.

2. 2

   Prepare the mushrooms: Trim the stems and slice the mushrooms if they are large. Leave smaller mushrooms whole.

3. 3

   Heat the oil: In a large skillet or sauté pan, heat the olive oil over medium-high heat.

4. 4

   Sauté the mushrooms: Add the mushrooms to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes.

5. 5

   Add garlic and herbs: Add the minced garlic, thyme, and rosemary to the pan. Cook for another minute, until fragrant.

6. 6

   Deglaze with sherry: Pour in the dry sherry and scrape up any browned bits from the bottom of the pan. Let the sherry reduce slightly, about 1-2 minutes.

7. 7

   Finish with butter and lemon: Stir in the butter and lemon juice. Cook until the butter is melted and emulsified.

8. 8

   Season and serve: Season with salt, pepper, and red pepper flakes (if using). Stir in the fresh parsley. Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.