Sometimes you just want an effortless single vegetable side to pair with a steak or roast chicken. Other times you need a hearty, flavorful side to serve vegetarian guests at a dinner party. And then there are those nights when you have spent so much time fretting about the main dish that you've waited until the last minute to find something to pair with it. Whatever the reason, sauteed mushrooms are a wonderful meaty side dish option. This recipe can be ready in no time at all and efficiently brings out the delicious flavor of the mushrooms. To serve this with your dinner tonight, read more
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
- In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter. Cook and toss for 5 minutes, until beautifully browned.
- Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
- Toss in the parsley and serve immediately.