Use one type or a mix of cremini, shitake, porcini, and portobello mushrooms. Buy from bulk bin if possible. They are usually fresher than pre-packaged and pre-slice mushrooms. To clean them, brush the caps of each mushroom. Remove the stems. Don't wash them in water. They will absorb the water and absorb less of the butter/olive oil sauce.
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Step 1: Heat olive oil in a large saucepan over a medium-low heat. Add the shallots and cook until translucent, about 5 minutes. Step 2: Adjust heat to medium and add the butter to the pan, stirring until the butter has melted and blended with the olive oil. Add the mushrooms, salt and pepper. Cook for about 8 minutes, stirring often, until the mushrooms have released their juices and started to brown. Step 3: Stir in the garlic and thyme and cook for 2 more minutes. Salt to taste. Add the parsley, toss and serve in a warm bowl. |
Ingredients:
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