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Sauteed Mushrooms

  • Yield: Serves 4

Source: Everyday Food, April 2006


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 pound mixed mushrooms, such as cremini (trimmed, quartered), shiitakes (stems removed, caps thinly sliced), button mushrooms (thinly sliced)
  • Coarse salt and freshly ground pepper
  • 1 small shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup dry sherry
  • 1/4 cup heavy cream, optional


  1. Heat oil and butter in a large skillet set over high heat.

  2. Add mushrooms in an even layer; cook, without stirring, until mushrooms release their water and it evaporates.

  3. Once browned, stir mushrooms, and season with salt and pepper.

  4. Add shallots and garlic; cook until fragrant.

  5. Add thyme and sherry; cook until liquid has almost evaporated. Season with salt and pepper.

  6. Stir in cream if desired; cook until heated through, about 1 minute.

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