Garlic Butter Mushrooms

By Chef B. Boukim

Prep: 5 min · Cook: 10 min · Total: 15 min · Serves 4

Ingredients

• 1 lb Cremini mushrooms, halved
• 3 tbsp Unsalted butter
• 4 cloves Garlic, minced
• 2 tbsp Dry white wine
• 1 tsp Fresh thyme leaves
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 1 tsp Lemon juice

Instructions

1. Clean the mushrooms with a damp paper towel — avoid washing them as they absorb water and won't sear properly.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer, cut side down. Don't crowd the pan.
3. Let the mushrooms sear undisturbed for 3-4 minutes until deeply golden on the bottom. Toss and cook for another 2 minutes.
4. Reduce heat to medium. Add the butter and minced garlic, stirring to coat the mushrooms. Cook for 1 minute until the garlic is fragrant but not browned.
5. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook for 30 seconds.
6. Stir in the thyme, salt, pepper, and lemon juice. Toss to combine.
7. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.