Mushrooms Sautéed In a Carbon Steel Skillet Recipe
Savor the rich, earthy flavors of these perfectly sautéed mushrooms, enhanced with hints of garlic, thyme, and a touch of soy sauce. This simple yet delicious recipe makes a versatile side dish or topping to add depth to any meal.
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Servings: 4
Ingredients
- 1 pound brown mushrooms or white, cremini, or portobello mushrooms
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon soy sauce
- ¼ cup white wine optional
- 1 sprig fresh thyme or a pinch of dried thyme
- 2 cloves garlic minced
- Freshly chopped chives for garnish (optional)
Instructions
- Gently clean the mushrooms using a paper towel or a mushroom brush to remove any dirt. Slice them into thick pieces, approximately ½ inch in thickness.
- In a carbon steel skillet, heat the olive oil and butter over medium-high heat until the butter has melted and the mixture is hot.
- Just before cooking, quickly toss the mushrooms with the soy sauce. Avoid doing this step in advance, as it will draw out too much moisture from the mushrooms.
- Add the mushrooms to the heated pan, tossing them to coat in the butter and oil mixture. Let them cook undisturbed for 4-5 minutes, allowing one side to develop a rich, golden-brown sear.
- If desired, pour in the white wine and let it cook down, enhancing the flavor of the mushrooms. Add the minced garlic and thyme to the pan, stirring occasionally. Continue cooking for another 3-4 minutes, or until the mushrooms are tender and infused with flavor.
- Finish by seasoning with salt and pepper to taste. Garnish with chopped fresh chives if desired, and serve warm.
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