Sautéed Mushrooms with Garlic and Parsley

By Sprig Originals ✓ · cooked up in Sprig

Deeply browned mushrooms with crisp edges, finished off the heat with garlic, butter, lemon and a shower of parsley. The trick is an uncrowded pan and holding the salt until the mushrooms have color — that's the difference between glossy, meaty mushrooms and a gray, watery pan. An easy Italian trattoria side that stands up to steak, pasta or a good loaf of bread.

Ingredients

• 1 1/2 lb cremini mushrooms (or a mix of cremini and oyster)
• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter, divided
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

• 4 cloves garlic, thinly sliced
• 2 tsp fresh thyme leaves (optional)
• 1/4 cup dry white wine or low-sodium chicken broth
• 2 tsp fresh lemon juice
• 1/3 cup flat-leaf parsley, coarsely chopped
• 2 tbsp finely grated Parmigiano-Reggiano (optional)
• Flaky sea salt, for serving

Instructions

1. Clean the mushrooms by wiping them with a dry towel or brushing off any dirt; only rinse briefly and pat very dry if they are truly gritty. Trim the stem ends. Halve small mushrooms and quarter large ones so every piece is roughly 1 inch — uniform size means uniform browning.
2. Set a 12-inch stainless or cast-iron skillet over medium-high heat for 2 minutes until hot. Add the olive oil and 1 tablespoon of the butter; when the foam subsides, add half the mushrooms in a single layer with space between the pieces. Do not add salt yet — salt pulls out water and steams them gray.
3. Let the mushrooms sit undisturbed for 3 to 4 minutes until the undersides are deep golden brown. Toss or flip and cook another 2 to 3 minutes, until browned on most sides and shrunken by about a third. Transfer to a plate and repeat with 1 more tablespoon butter and the second batch. Working in two batches is what keeps the pan from crowding and dropping temperature.
4. Return all mushrooms to the skillet, reduce heat to medium, and now season with 3/4 teaspoon kosher salt and the black pepper. Toss for 30 seconds.
5. Push the mushrooms to one side, add the last tablespoon of butter and the sliced garlic (plus thyme, if using) to the clear space. Cook 45 to 60 seconds, stirring the garlic constantly, just until fragrant and pale gold — do not let it brown or it will turn bitter.
6. Pour in the wine and scrape the browned bits off the bottom of the pan. Simmer 1 to 2 minutes until the liquid has nearly evaporated and coats the mushrooms in a glossy glaze.
7. Remove from the heat. Stir in the lemon juice and the parsley, then taste and add more salt if needed. Sprinkle with Parmigiano and flaky salt and serve immediately, while the edges are still crisp.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem