Sautéed Mushrooms with Sherry, Garlic and Thyme

Steps

1. Step 1

   Trim the mushroom stems and cut the mushrooms in half, or into quarters if they are bigger than a walnut. Keep them dry; if they need cleaning, wipe them with a damp paper towel rather than rinsing.

   6 min

   • 1 lb cremini mushrooms
2. Step 2

   Heat a large skillet over medium-high heat until hot, about 2 minutes. Add the olive oil and 1 tablespoon of the butter. When the butter stops foaming, add the mushrooms in a single layer and leave them alone for 4 minutes, until the undersides are deep brown. Don't crowd the pan — use two batches if they won't fit in one layer.

   6 min

   • 1 lb cremini mushrooms
   • 1 tbsp olive oil
   • 1 tbsp unsalted butter
3. Step 3

   Stir, then keep cooking, stirring now and then, until the mushrooms are browned all over and any liquid they released has cooked away, 4 to 5 minutes. Sprinkle in the salt and several grinds of pepper.

   5 min

   • 1/2 tsp kosher salt
   • black pepper
4. Step 4

   Lower the heat to medium. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 45 seconds.

   1 min

   • 3 cloves garlic
   • 1 tsp fresh thyme leaves
5. Step 5

   Pour in the sherry and scrape the browned bits off the bottom of the pan with a wooden spoon. Simmer until the sherry has reduced to a glaze that just coats the mushrooms, 1 to 2 minutes.

   2 min

   • 1/3 cup dry sherry
6. Step 6

   Turn off the heat. Stir in the remaining 2 tablespoons butter until melted and glossy, then the parsley and the lemon juice, if using. Taste, add more salt and pepper if needed, and serve hot.

   2 min

   • 2 tbsp unsalted butter
   • 2 tbsp flat-leaf parsley
   • 1 tsp lemon juice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026