Garlic Butter Mushrooms

Button or cremini mushrooms are browned in a wide skillet, then coated with garlic butter, thyme, parsley, and a small splash of lemon juice. The finished side is juicy and glossy, with enough acidity to keep the butter from feeling heavy.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

• 15 ml olive oil divided
• 15 g unsalted butter divided
• 500 g mushrooms cremini or button, cleaned and trimmed
• 4 count garlic cloves minced
• 2 g fresh thyme leaves picked from stems
• 2 g fine salt divided
• 1 g black pepper freshly ground
• 15 g unsalted butter divided
• 1 g fine salt divided
• 10 ml lemon juice freshly squeezed
• 5 g flat-leaf parsley chopped

Instructions

1. Heat a large skillet over medium-high heat. Add 15 ml olive oil and 15 g butter, then add the mushrooms in a single layer. Let them cook undisturbed for 3 minutes, then stir and continue cooking until they release moisture and begin to brown. The mushrooms have reduced, lost their raw look, and show golden-brown spots.
2. Add the garlic, thyme, 2 g salt, and black pepper. Cook, stirring, for 1 minute, just until the garlic is fragrant. The garlic smells aromatic but has not browned.
3. Add the remaining 15 g butter and the remaining 1 g salt. Toss until the butter melts and coats the mushrooms, then add the lemon juice and stir for 15 to 20 seconds. The pan looks glossy and lightly sauced, with no pooling liquid.
4. Remove from the heat, fold in the parsley, and transfer to a warm serving dish. The mushrooms are glossy, tender, and evenly coated with herbs.