Sautéed Mushrooms

Sautéed Mushrooms

Ingredients

• 4 tablespoons unsalted butter, divided

• 1 small shallot (or 1/4 sweet onion), minced

• 2 pounds mixed mushrooms, such as cremini, white button, portobello, oyster, shiitake, cleaned and trimmed.

• 3/4 teaspoon kosher salt; if using table salt use half as much by volume

• Freshly cracked black pepper

• 1 teaspoon minced fresh thyme leaves

• 1 medium garlic clove, minced

• 1 tablespoon white wine vinegar (see notes)

• 2 tablespoons water

Preparations

1.Cut the mushrooms basically into no larger than 1 1/2" pieces. Slicing thru the cap and stem together. Larger mushrooms can be simply cut into 1 inch pieces. 

2.In a 12-inch skillet, melt 2 tbs butter over medium heat. Add shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Add cut mushrooms and salt and increase heat to medium-high. Cover and cook, stirring occasionally, until mushrooms have released their liquid, 8 to 10 minutes.

3.) Remove lid, add remaining 2 tbs butter, and cook, stirring occasionally, until mushrooms are deep golden brown and tender, about 15 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Add vinegar and water and cook, scraping up any browned bits, until liquid is nearly evaporated, about 1 minute. Season with salt and pepper to taste. Serve.

Adopted from a Serious Eats Recipe.

UrbanCowgill October 2025