Equipment
Ingredients
Produce
- 500 g cremini mushrooms, cleaned and halved
- 1 shallot, finely minced
- 2 garlic, minced
- 2 g fresh thyme, leaves picked and chopped
- 5 g fresh parsley, finely chopped
Liquids and Seasonings
- 30 ml extra virgin olive oil
- 60 ml dry white wine
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Wipe mushrooms clean with a damp cloth and slice them in half. Mince the shallot and garlic, and chop the fresh herbs.
Heat olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and leave undisturbed for 3 to 4 minutes to develop a deep brown crust.
Stir the mushrooms, then add the minced shallot and garlic to the skillet. Cook for 2 minutes until the aromatics are softened and fragrant.
Pour in the dry white wine to deglaze the pan. Scrape up any browned bits from the bottom and let the wine reduce almost entirely.
Remove the skillet from heat. Stir in the thyme, parsley, kosher salt, and black pepper. Taste and adjust seasoning before serving.
Chef's Notes
- Resist the urge to stir the mushrooms immediately after they hit the hot pan. A deep, caramelized sear provides the foundational umami for this dish.
- Never soak mushrooms in water to clean them, as they act like sponges and will become waterlogged. Use a damp paper towel or a pastry brush to remove dirt.
- If avoiding alcohol entirely, substitute the white wine with an equal volume of vegetable broth mixed with a splash of fresh lemon juice or white wine vinegar to replicate the acidity.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over medium heat until just warmed through.
