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Sauteed Mushrooms with Herbs

The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.

Martha Stewart Living, October 2011 http://www.marthastewart.com/852289/sauteed-mushrooms-herbs
4
Rated
80100(1)1
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 12 ounces cremini mushrooms, stems trimmed
    • Coarse salt and freshly ground pepper
    • 2 garlic cloves, thinly sliced
    • 1 tablespoon unsalted butter
    • 2 teaspoons thyme leaves
    • 1/3 cup dry white wine
    • Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley

Directions

  1. Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
  2. Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

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