Sautéed Mushrooms with Butter and Thyme

Name: Sautéed Mushrooms with Butter and Thyme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ pounds (680 g) cremini mushrooms, wiped clean, stems trimmed, halved (quartered if larger than 2 inches / 5 cm); 1 tablespoon (15 ml) olive oil; 3 tablespoons (42 g) unsalted butter, divided: 1 tablespoon (14 g) for browning, 2 tablespoons (28 g) for finishing; 1 medium (40 g) shallot, finely minced; 2 cloves (8 g) garlic, finely minced; 1 tablespoon (3 g) fresh thyme leaves, stripped from about 8 sprigs; ¼ cup (60 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio; ¾ teaspoon (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Deeply browned cremini mushrooms finished with garlic, a splash of white wine, fresh thyme and a knob of butter. A classic French-style side that pairs with steak, roast chicken or toast.

Prep: 10 min
Cook: 15 min
Total: 25 min
Makes: About 2 cups (4 side servings)

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Ingredients

4 servings

1½ pounds (680 g) cremini mushrooms, wiped clean, stems trimmed, halved (quartered if larger than 2 inches / 5 cm)
1 tablespoon (15 ml) olive oil
3 tablespoons (42 g) unsalted butter, divided: 1 tablespoon (14 g) for browning, 2 tablespoons (28 g) for finishing
1 medium (40 g) shallot, finely minced
2 cloves (8 g) garlic, finely minced
1 tablespoon (3 g) fresh thyme leaves, stripped from about 8 sprigs
¼ cup (60 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio
¾ teaspoon (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (4)

12-inch (30 cm) heavy skillet, stainless steel or cast iron
Wooden spoon or spatula
Chef's knife and cutting board
Microplane or fine knife for the garlic

Steps

Before you start

Wipe mushrooms clean with a damp paper towel or soft brush; do not soak them, as they absorb water and won't brown.
Use a 12-inch (30 cm) skillet so the mushrooms sit in nearly a single layer.
Have everything prepped before you start; the final steps move quickly.

1
Prep the mushrooms
- Wipe the mushrooms with a damp paper towel, trim the dry stem ends, and halve them.
- Quarter any that are larger than 2 inches (5 cm) so all the pieces are about the same size.
- Mince the shallot and garlic and strip the thyme leaves from the stems.
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Ready when: Mushrooms are dry, similar in size, and aromatics are ready in small piles.
Tip: Never rinse under running water; wet mushrooms steam instead of browning.
2
Heat the pan
- Set a 12-inch (30 cm) skillet over medium-high heat for 2 minutes.
- Add the olive oil and 1 tablespoon of the butter.
- Swirl until the butter melts and the foam begins to subside.
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Ready when: Butter foam is just starting to settle and the fat shimmers.
Tip: The oil keeps the butter from burning at this heat.
3
Sear without stirring
- Add all the mushrooms in as even a layer as possible.
- If they don't fit without heavy overlap, cook in two batches.
- Leave them untouched for 4 minutes so the undersides brown.
- They will release liquid first.
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Ready when: Undersides are golden brown when you lift one piece.
Tip: Crowding traps steam and gives gray, rubbery mushrooms.
4
Cook off the liquid
- Stir the mushrooms and cook 5 to 6 more minutes, stirring every minute or so, until the released liquid has evaporated and the mushrooms are deep golden brown and have shrunk by about half.
- Sprinkle with the salt in the last minute.
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Ready when: The pan looks dry and the mushrooms sizzle and are browned all over.
Tip: Salting late helps the mushrooms brown rather than leach water early.
5
Soften the aromatics
- Reduce the heat to medium.
- Push the mushrooms to the side, add the shallot, and cook 1 minute, stirring, until softened.
- Add the garlic and thyme and stir for 30 seconds.
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Ready when: Shallot is translucent and the garlic smells fragrant but is not browned.
Tip: Garlic burns fast and turns bitter; keep it moving.
6
Deglaze with wine
- Pour in the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon.
- Simmer 1 to 2 minutes until the wine has reduced to a glaze that lightly coats the mushrooms and the sharp alcohol smell is gone.
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Ready when: Only about 1 tablespoon of syrupy liquid remains in the pan.
7
Finish with butter
- Remove the pan from the heat.
- Add the remaining 2 tablespoons butter and stir until it melts and coats the mushrooms in a glossy sauce.
- Season with black pepper and more salt to taste.
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Ready when: Mushrooms look glossy and the butter is fully melted, not separated.
Tip: Adding butter off the heat gives a creamy sauce instead of an oily one.
8
Serve
- Transfer to a warm serving dish and sprinkle with chopped parsley if using.
- Serve right away while hot.

Good to know

Tips

Use a wide pan and high heat; browning, not steaming, is what builds flavor.
Cut mushrooms evenly so they cook at the same rate.
Don't salt at the start; it pulls out water and delays browning.
Serve over toast, steak, or roast chicken, or fold into scrambled eggs.

Make ahead

"Cook through step 7 up to 2 days ahead and refrigerate. Reheat in a skillet over medium heat for 3 to 4 minutes, stirring, until hot."

Storage & reheating

"Room temperature: up to 1 hour. Fridge: airtight container up to 4 days. Freezer: up to 2 months, though the texture softens. Reheat in a skillet over medium heat with a splash of water or wine until steaming hot."

Substitutions

cremini mushrooms → white button, baby bella, or a mix with shiitake or oyster mushrooms. Remove tough shiitake stems; cooking times stay about the same.
dry white wine → dry sherry, dry vermouth, or chicken or vegetable stock with 1 teaspoon lemon juice. Stock gives a milder, less acidic result.
fresh thyme leaves → 1 teaspoon dried thyme. Add with the garlic.
shallot → 2 tablespoons finely minced yellow onion. Cook 2 minutes to soften.