Perfect Sauteed Mushrooms with Garlic
Discover the secret to restaurant-quality sauteed mushrooms. This simple recipe uses a butter-oil combo and a touch of soy sauce to create a deep, golden-brown crust with incredible umami flavor.
Ingredients
- 1 pound Brown, cremini, or portobello mushrooms Wiped clean and thickly sliced
- 1 tablespoon Soy sauce Secret weapon for browning and umami
- 2 tablespoons Olive oil Extra virgin preferred
- 2 tablespoons Butter Unsalted or salted
- 1/4 cup Vegetable broth Optional; for deglazing
- 1 sprig Fresh thyme Or a pinch of dried thyme
- 2 cloves Garlic Freshly minced
- 1–2 tablespoons Fresh chives Chopped fine for garnish
Instructions
- Clean the mushrooms with a damp paper towel and slice into thick pieces, about half an inch thick.
- Heat a large skillet (preferably cast-iron) over medium-high heat. Add butter and olive oil until the butter foams.
- Just before cooking, toss the mushroom slices in a bowl with the soy sauce to coat.
- Add mushrooms to the pan in a single layer. Do not touch or stir for 4-5 minutes to allow a crust to form.
- Toss the mushrooms. If using broth, pour it in to deglaze, letting it cook off almost completely. Add minced garlic and thyme.
- Sauté for another 3-4 minutes. Remove thyme sprig, season with salt and pepper to taste, and garnish with chives.
Notes
Pro Tip: Never wash mushrooms under running water as they soak up liquid like sponges. Always wait until the very end to add salt to prevent them from becoming watery.