Sautéed mushrooms is a dish we could have time and time again. One of our favorite sides to order at a steakhouse, this dish is basically a copycat recipe… except it’s so much better. Made by you, you get to choose your favorite mushrooms and the oil to cook them in. Does it get better than this? Yes it does. Let’s not forget the perfect cook time to get the ultimate flavor and texture.
3 pounds mushrooms of your choice
Neutral oil to cook in
3 tablespoons butter
A few sprigs of thyme
Salt and pepper to taste
Trim the stems of the mushrooms and cut into even pieces (when using button mushrooms I usually cut them into fourths or sixths)
Heat a pan on high dry.
When the pan is hot add enough oil to coat the bottom of the pan lightly.
When the oil starts to shimmer and send up some whisks of smoke add your cut mushrooms. Let them sit for a few minutes without stirring them or seasoning to gain color.
Add a small pinch of salt so the mushrooms release their liquid.
When the mushrooms have released most of their liquid add butter and thyme. Stirring constantly coat the mushrooms in the butter.
Season with salt and pepper and serve