- Side
- American
- One pot
- Stovetop
Ingredients
- 8 oz
cremini mushrooms, halved, or quartered if large
the rest in step 1, 1/2 in step 2, 1/2 in step 3
- 6 oz
shiitake mushrooms, stems discarded, caps sliced 1/2 inch thick
the rest in step 1, 1/2 in step 2, 1/2 in step 3
- 6 oz
oyster mushrooms, torn into large bite-size pieces
the rest in step 1, 1/2 in step 2, 1/2 in step 3
- 2 tbsp
neutral oil, such as grapeseed or canola
1 tbsp in step 2, 1 tbsp in step 3
- 4 tbsp
unsalted butter, cold, cut into pieces
1 tbsp in step 4, 3 tbsp in step 6
- 1
shallot, finely chopped
- 3 cloves
garlic, thinly sliced
- 4 sprigs
fresh thyme
- 1/2 cup
dry red wine, such as Cabernet Sauvignon
- 1 tsp
soy sauce
kosher salt, to taste
freshly ground black pepper, to taste
- 1 tbsp
flat-leaf parsley, chopped (optional)
- Vegetarian
Contains milk (unsalted butter), soy (soy sauce) and wheat (soy sauce).
Worked out from the ingredients.
Steps
- Step 1
Wipe the mushrooms clean with a damp paper towel (don't soak them in water). Halve or quarter the cremini, slice the shiitake caps, and tear the oyster mushrooms into large pieces. Keep them in roughly even sizes so they cook at the same rate.
10 min
- the rest of the cremini mushrooms
- the rest of the shiitake mushrooms
- the rest of the oyster mushrooms
- Step 2
Heat a large (12-inch) skillet over medium-high heat until hot, about 2 minutes. Add 1 tablespoon of the oil, then half the mushrooms in a single layer. Let them sit without stirring for 3 to 4 minutes, until deeply browned underneath, then toss and cook 2 to 3 minutes more. Tip them into a bowl.
7 min
- 1/2 cremini mushrooms
- 1/2 shiitake mushrooms
- 1/2 oyster mushrooms
- 1 tbsp neutral oil, such as grapeseed or canola
- Step 3
Repeat with the remaining 1 tablespoon oil and the rest of the mushrooms. When the second batch is browned, return the first batch to the pan and season with salt and pepper.
7 min
- 1/2 cremini mushrooms
- 1/2 shiitake mushrooms
- 1/2 oyster mushrooms
- 1 tbsp neutral oil, such as grapeseed or canola
- kosher salt
- freshly ground black pepper
- Step 4
Lower the heat to medium. Add 1 tablespoon of the butter, the shallot, garlic and thyme sprigs. Cook, stirring, for 1 to 2 minutes, just until the garlic smells sweet and is pale gold — don't let it brown.
2 min
- 1 tbsp unsalted butter
- 1 shallot
- 3 cloves garlic
- 4 sprigs fresh thyme
- Step 5
Pour in the red wine and soy sauce and scrape up the browned bits from the bottom of the pan. Simmer until the liquid has reduced to a few glossy tablespoons that just coat the mushrooms, 3 to 4 minutes.
4 min
- 1/2 cup dry red wine, such as Cabernet Sauvignon
- 1 tsp soy sauce
- Step 6
Take the pan off the heat. Add the remaining 3 tablespoons cold butter a piece at a time, swirling the pan until each melts into a glossy sauce. Pull out the thyme sprigs, taste and add salt and pepper as needed, and scatter with parsley. Serve right away.
2 min
- 3 tbsp unsalted butter
- kosher salt
- freshly ground black pepper
- 1 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026