Ingredients:

  • 16 oz Cremini or Baby Bella mushrooms, cleaned and sliced 1/4 inch thick
  • 3 cloves Garlic, smashed and finely minced
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter, cold and cubed
  • 1 tsp Fresh thyme leaves
  • 1 tbsp Fresh Italian parsley, chopped
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1 tsp Sherry vinegar or fresh lemon juice

Instructions:

  1. Clean the mushrooms by wiping with a damp paper towel and slice uniformly into 1/4 inch pieces. <small>Note: Washing under running water can make them too wet to sear.</small>
  2. Ensure the mushrooms are bone dry before they ever see the pan.
  3. Heat a 12 inch heavy bottomed skillet over medium high heat and add the olive oil.
  4. Once the oil shimmers, add the mushrooms in a single layer across the pan.
  5. Allow the mushrooms to sear undisturbed for 3–4 minutes until a deep brown crust forms.
  6. Toss the mushrooms and add the cold cubed butter, minced garlic, and thyme.
  7. Saute for an additional 2–3 minutes until the butter foams and garlic smells nutty.
  8. Remove the pan from the heat immediately to prevent the garlic from scorching.
  9. Stir in the sea salt, cracked black pepper, and fresh parsley.
  10. Add the optional splash of sherry vinegar and toss until the mushrooms are glossy and coated.