Ingredients:
- 1 lb (450 g) Mixed Mushrooms (Cremini/Button), cleaned and sliced thickly
- 1/2 tsp Kosher Salt (for initial cook)
- 2 Tbsp Unsalted Butter, divided
- 1 Tbsp Extra Virgin Olive Oil
- 1 small Shallot, minced
- 1 tsp Fresh Thyme leaves
- 3 cloves Garlic, minced
- 1 tsp Tamari or Soy Sauce
- 2 Tbsp Fresh Parsley, chopped
- Freshly Ground Black Pepper, to taste
- Flaky Sea Salt, to taste
Instructions:
- Preparation: Wipe the mushrooms clean using a damp paper towel or cloth. Do not rinse or soak them unless absolutely necessary. Slice the mushrooms relatively thickly (around 1/4 inch / 6 mm). Ensure slices are uniform for consistent cooking.
- The Dry Cook: Place a large, heavy-bottomed skillet over medium-high heat until hot. Add the sliced mushrooms to the hot, dry pan, along with the initial 1/2 teaspoon of salt. Do not add any oil or butter yet.
- Evaporate Liquid: Cook the mushrooms, stirring occasionally, allowing them to release their liquid. Continue cooking until all the released liquid has completely evaporated and the pan bottom is dry. This critical step takes approximately 10–12 minutes.
- Introduce Fats and Browning: Reduce the heat slightly to medium. Push the dry mushrooms to one side. Add the olive oil and 1 tablespoon of butter to the cleared space. Once foaming, toss the mushrooms to coat. Cook for 3–5 minutes without aggressive stirring, allowing them to deeply brown and caramelise.
- Sauté Aromatics: Add the minced shallot and thyme leaves to the pan. Sauté for 2 minutes until the shallots are fragrant and softened.
- Finish with Umami: Add the minced garlic and cook for 30–60 seconds, until fragrant. Immediately stir in the Tamari/Soy Sauce and the remaining 1 tablespoon of butter. Toss until the butter is melted and emulsified, creating a glossy coating.
- Season and Serve: Taste the mushrooms and adjust seasoning with black pepper and additional flaky salt if necessary. Transfer immediately to a serving dish and garnish generously with fresh chopped parsley.