Michael Chiarello’s Best Button Mushrooms

This is supposedly Chef Michael Chiarello’s favorite way of cooking button mushrooms. And I have to say, they came out very good indeed. I love the earthiness of mushrooms with fresh herbs, and just a hint of citrus. I’d never thought of adding lemon to mushrooms. It definitely adds a nice tart contrast to the meaty, rich mushroom flavor.Michael Chiarello's Best Button Mushrooms

Psssst! If you end up with leftovers, chop them up and use them in an omelet or on top of a grilled burger. Yum! But, it’s rather unlikely you’ll end up with leftover Michael Chiarello’s best button mushrooms. You could do as I did and make a double batch just so you would have more for other dishes!

Also try my dilly dilly grilled mushrooms.

Michael Chiarello's Best Button Mushrooms

Chef Michael Chiarello's favorite way to cook up button mushrooms.
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Michael Chiarello


  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 pounds whole small button mushrooms wiped clean (I used mini Bellas)
  • 3 tablespoons butter
  • Salt
  • 1 tablespoon garlic minced
  • 1 1/2 teaspoons fresh thyme leaves chopped
  • 2 tablespoons lemon juice
  • 1/2 cup white wine
  • 1 tablespoon fresh parsley leaves chopped


  • Heat the oil over high heat in a large skillet.
  • Add the mushrooms, stem-side down. Do not move them around. Cook them until they start to caramelize on the bottoms.
  • Toss the mushrooms and cook for 5 more minutes.
  • Add the butter. Once melted, toss and cook another 5-8 minutes or until the mushrooms are browned.
  • Add the salt and garlic and cook another 2 minutes.
  • Add the fresh thyme, lemon juice and wine and cook until the liquid has evaporated.
  • Remove from heat. Stir in the parsley. Serve.

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