Ingredients:

  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, oyster, or a combination), cleaned and sliced
  • 2 tablespoons (30ml) olive oil (extra virgin)
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30ml) low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15ml) fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Clean the mushrooms gently with a damp cloth or brush, removing any dirt. Slice them into even pieces.
  2. Place the skillet over medium-high heat. Add the olive oil and butter. Allow the butter to melt and the skillet to get hot (but not smoking).
  3. Add the sliced mushrooms to the hot skillet. Spread them in a single layer as much as possible. Avoid overcrowding the pan!
  4. Let the mushrooms cook undisturbed for several minutes, until they start to brown on the bottom. Stir occasionally, allowing them to release their moisture and then reabsorb it. Continue cooking until the mushrooms are tender and deeply browned.
  5. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant, being careful not to burn it.
  6. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 1-2 minutes.
  7. Stir in the soy sauce and lemon juice. Cook for another minute, allowing the sauce to thicken slightly.
  8. Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.
  9. Serve the sautéed mushrooms hot as a side dish or topping.