Rating: 3.57 stars
72 Ratings
  • 5 star values: 16
  • 4 star values: 24
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 2

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

Gallery

Credit: Johnny Miller

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (1)

72 Ratings
  • 5 star values: 16
  • 4 star values: 24
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 2
Rating: 5 stars
12/02/2017
The aroma that filled our home was to die for. Quick, easy and amazing