Sauteed Mushrooms

Makes 4

Keleigh Friedich

From the kitchen of Tawnee Friedrich

ingredients

6 tablespoons extra virgin olive oil
1 1/2 pounds whole small button mushrooms, cleaned
3 tablespoons butter
Gray salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh chopped thyme leaves
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped fresh Italian flat-leaf parsley

directions

1
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.
2
Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
3
Season with salt and pepper. Add the garlic. Saute another 2 minutes, and add the thyme and lemon juice. Cook to evaporate the liquid.
4
Add the wine and reduce until the mushrooms are glazed with the sauce. Toss in the parsley and serve immediately.

notes

Whether or not you are a fan of mushrooms, these will knock your socks off! If you can't find small button mushrooms, use standard white mushrooms and quarter for consistent size.

Source: Keleigh Friedich