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How to make it

  • Heat a large skillet over high heat.
  • Add the olive oil. When the oil is hot, sprinkle on the mushrooms in a single layer. Don't stir; let them sizzle until they have caramelized on the bottom (about 2 minutes — if you toss them too soon they will release their liquid and begin to steam).
  • When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
  • Drain the mushrooms in a sieve and discard the excess oil.
  • Return the mushrooms to the skillet and add the butter.
  • Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, (2-3 minutes).
  • Season with salt and pepper and add the garlic.
  • Sauté until the garlic is lightly browned, about 2 minutes.
  • Add the thyme and lemon juice and cook until the liquid evaporates.
  • Add the wine, reduce the heat slightly and simmer until the mushrooms are glazed with the sauce.
  • Add the parsley, transfer to a warm bowl and serve immediately.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    love them thank you ..........and the napa style place i went to 3 weeks ago it was nice lots of neat stuff
    Was this review helpful? Yes Flag

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