Equipment
Ingredients
Main Ingredients
- 250 g cremini mushrooms, cleaned and sliced
- 15 ml extra virgin olive oil
Aromatics & Seasonings
- 1 shallot, finely diced
- 2 garlic, minced
- 2 g fresh thyme, leaves picked
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Clean the mushrooms using a damp paper towel or a soft brush to remove any dirt. Avoid soaking them in water. Slice the mushrooms evenly into half-centimeter pieces.
Finely dice the shallot, mince the garlic cloves, and pick the fresh thyme leaves if using. Keep them separated.
Heat a wide skillet over medium-high heat. Add the extra virgin olive oil and allow it to shimmer.
Add the sliced mushrooms in a single, even layer. Do not stir them. Let the mushrooms cook completely undisturbed for 3 to 4 minutes to develop a deep, caramelized crust on the bottom.
Toss the mushrooms and continue cooking for another 3 minutes until deeply browned all over and reduced in size.
Lower the heat to medium. Add the finely diced shallots to the pan and sauté for 2 minutes until they become translucent and softened.
Add the minced garlic and fresh thyme leaves. Stir constantly for 1 minute to cook the raw edge off the garlic without letting it burn.
Remove the pan from the heat. Now, season the mushrooms with kosher salt and freshly cracked black pepper to taste. Serve immediately.
Chef's Notes
- Never wash mushrooms under running water; they act like sponges and will absorb excess moisture, making it impossible to get a good sear. Gently brush off dirt with a dry pastry brush or wipe with a barely damp paper towel.
- The secret to a perfect sear on mushrooms is patience. Treat them like a steak. Do not stir them immediately after adding them to the hot oil; give them uninterrupted time to develop a deeply caramelized Maillard crust.
- Salt acts as an osmotic agent, drawing water out of cellular walls. If you salt mushrooms at the beginning of the cooking process, they will steam in their own juices. Always salt at the very end.
- Adding a splash of dry white wine or a squeeze of fresh lemon juice off the heat can instantly brighten the earthy flavors of the dish through the addition of necessary acid.
Storage
Refrigerator: 4 days — Store in an airtight container. Reheat gently in a skillet.
