Ingredients
4 tablespoons unsalted butter
1 tablespoon olive oil
½ onion, chopped (optional)
1 pound cremini or button mushrooms
2 tablespoons dry white wine (optional)
1 teaspoon fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
4 garlic cloves, minced
Salt, to taste
Black pepper, to taste
Instructions
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Heat the butter and olive oil together in a wide skillet over medium-high heat.
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Add the chopped onion and sauté for about 3 minutes, or until softened.
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Stir in the mushrooms and cook for 4–5 minutes, allowing them to brown and crisp lightly on the edges.
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Pour in the white wine and let it simmer for about 2 minutes, reducing slightly.
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Add the garlic, thyme, and 1 tablespoon of parsley. Cook for 30 seconds, just until fragrant.
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Season generously with salt and pepper.
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Remove from heat, sprinkle with the remaining parsley, and serve warm.
Notes
- A dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Gris works best.
- If you prefer not to use wine, substitute with vegetable broth or chicken broth.
- For deeper flavor, cook the mushrooms without stirring for the first few minutes so they brown properly.
- Use unsalted butter to control the seasoning more easily.
- Prep Time: 5 min
- Cook Time: 10 min