Sautéed Button Mushrooms
1/4 cup Extra virgin olive oil
5/8 pound button mushrooms, whole
3 Tbls unsalted butter
salt to taste
1/16 cup Garlic minced
1/2 Tbl fresh thyme chopped
1/8 cup Lemon Juice
1/2 Cup white wine
1/16 cup Parsley Chopped
In a large skillet heat the oil over high heat.
Add the mushrooms top side down
DO NOT MOVE THE MUSHROOMS until they have caramelized.
(If you toss them too soon they will release their liquid and begin to steam)
When the bottoms are caramelized, toss them and continue to cook about 5 minutes.
Add the butter, cook and toss for another 5 minutes until beautifully browned.
Season with salt and add the garlic, sauté for another 2 minutes. Add the thyme, lemon juice and white wine and cook until the liquid has evaporated. Toss in parsley and serve immediately.