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Michael Chiarello's Best Button Mushrooms
Chef Michael Chiarello's (and my) favorite way to cook up button mushrooms.
Course Side Dish
Cuisine Italian
Keyword mushroom
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 4
Calories 260kcal
Author Michael Chiarello
- 6 tablespoons extra-virgin olive oil
- 1 ½ pounds button mushrooms small, whole, wiped clean (I used mini Bellas)
- 3 tablespoons butter
- kosher salt
- 1 tablespoon garlic minced
- 1 ½ teaspoons thyme leaves fresh, chopped
- 2 tablespoons lemon juice
- ½ cup white wine
- 1 tablespoon parsley 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.
Calories: 260kcal | Carbohydrates: 8g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg