15 minutes
An earthy and flavorful dish of sautéed mushrooms with optional touches of cream, garlic, thyme, or gremolata.
1. Heat the Skillet
Heat a skillet until it is very hot. Drizzle in the olive oil, swirling it around to coat the pan evenly.
2. Sauté the Mushrooms
Add fresh mushrooms and a pinch of salt to the hot, oiled skillet. Sear the mushrooms, locking in their flavor and promoting browning. If necessary, tip off excess liquid to prevent simmering and steaming.
3. Adjust Heat and Oil
Lower the heat slightly on a domestic stove and add more olive oil if needed. Continue cooking until the mushrooms are browned and tender.
4. Enhance Flavor
Optional: Stir in a splash of cream or crème fraîche for richness, or gently sauté chopped thyme and garlic for an aromatic touch. Sprinkle gremolata for a zesty finish.
5. Serve the Mushrooms
Serve the sautéed mushrooms as a topping for croutons, a side for grilled meat, a filling for an omelet, or an addition to pasta sauce.
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