Target: 6 × 4 inches · landscape

Garlic Butter Sautéed Mushrooms

25 min · 4 servings

Ingredients

□ 1 1/2 lb cremini mushrooms, quartered

□ 1 1/2 tbsp neutral oil

□ 3/4 tsp kosher salt

□ 3 tbsp unsalted butter

□ 3 garlic cloves, minced

□ 1 tsp fresh thyme leaves

□ 1/4 tsp freshly ground black pepper

□

□ 2 tbsp chopped fresh parsley

1. Quarter clean mushrooms. Heat a 12-inch skillet over medium-high with 3/4 tbsp oil until shimmering.

2. Brown mushrooms in two roomy batches, leaving each undisturbed 3 minutes before turning; wait for the moisture to evaporate.

3. Return mushrooms; toss with butter, salt, thyme, and pepper. Stir in garlic for 30–45 seconds until fragrant.

4. Stir in 1 tbsp sherry and reduce briefly; or use 2 tsp lemon juice off heat. Finish with parsley and serve.

Cook’s note: Space the mushrooms out so their moisture evaporates instead of steaming them.