Ingredients
1 lb Button Mushrooms white, brown, cremini or portobello will work well
1 tbsp Soy sauce
2 tbsp Olive oil
2 tbsp Butter
¼ cup White Wine white; optional
1 Thyme sprig fresh (or a pinch of dried thyme)
2 cloves Garlic minced
1 tbsp Chives chopped, for garnish (optional)- salt and black pepper to taste, optional; taste before salting because of soy sauce
Instructions
- Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.
- Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.
- Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.
- Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.
Notes
Use a wide skillet and work in batches if necessary so the mushrooms brown instead of steaming. Timing varies with mushroom size and pan heat; cook until tender and golden. Soy sauce adds salt, so taste before seasoning. Serve as a side or spoon over steak, chicken, pasta, polenta, or toast.
