Equipment
Ingredients
Main Ingredients
- 250 g cremini mushrooms, cleaned and sliced
- 15 ml extra virgin olive oil
Aromatics & Seasonings
- 1 shallot, finely diced
- 2 garlic, minced
- 2 g fresh thyme, leaves picked
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 111 kcal
- Protein
- 4 g
- Carbohydrates
- 9 g
- Fat
- 8 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 398 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 635 mg
- Calcium
- 40 mg
- Iron
- 1.0 mg
- Magnesium
- 18 mg
- Phosphorus
- 165 mg
- Zinc
- 1.5 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.63 mg
- Niacin
- 4.8 mg
- Folate
- 37 mcg
- Water
- 130 g
Sources: USDA FoodData Central
Method
Clean the mushrooms using a damp paper towel or a soft brush to remove any dirt. Avoid soaking them in water. Slice the mushrooms evenly into half-centimeter pieces.
Finely dice the shallot, mince the garlic cloves, and pick the fresh thyme leaves if using. Keep them separated.
Heat a wide skillet over medium-high heat. Add the extra virgin olive oil and allow it to shimmer.
Add the sliced mushrooms in a single, even layer. Do not stir them. Let the mushrooms cook completely undisturbed for 3 to 4 minutes to develop a deep, caramelized crust on the bottom.
Toss the mushrooms and continue cooking for another 3 minutes until deeply browned all over and reduced in size.
Lower the heat to medium. Add the finely diced shallots to the pan and sauté for 2 minutes until they become translucent and softened.
Add the minced garlic and fresh thyme leaves. Stir constantly for 1 minute to cook the raw edge off the garlic without letting it burn.
Remove the pan from the heat. Now, season the mushrooms with kosher salt and freshly cracked black pepper to taste. Serve immediately.
Chef's Notes
- Never wash mushrooms under running water; they act like sponges and will absorb excess moisture, making it impossible to get a good sear. Gently brush off dirt with a dry pastry brush or wipe with a barely damp paper towel.
- The secret to a perfect sear on mushrooms is patience. Treat them like a steak. Do not stir them immediately after adding them to the hot oil; give them uninterrupted time to develop a deeply caramelized Maillard crust.
- Salt acts as an osmotic agent, drawing water out of cellular walls. If you salt mushrooms at the beginning of the cooking process, they will steam in their own juices. Always salt at the very end.
- Adding a splash of dry white wine or a squeeze of fresh lemon juice off the heat can instantly brighten the earthy flavors of the dish through the addition of necessary acid.
Storage
Refrigerator: 4 days — Store in an airtight container. Reheat gently in a skillet.
Troubleshooting
Mushrooms are grey, watery, or rubbery instead of beautifully browned
Cause: Overcrowding the pan or salting the mushrooms too early, which draws out their moisture prematurely
Fix: Carefully pour off the excess watery liquid into a separate bowl and increase the heat to evaporate the remaining moisture, allowing browning to finally occur
Prevention: Use a wide skillet to ensure mushrooms have enough space to evaporate water, cook in batches if necessary, and only add salt at the very end of cooking
Garlic tastes bitter and acrid
Cause: The pan was too hot when the garlic was added, or the garlic was left over the heat for too long
Fix: Cannot be fixed. If caught early, remove burnt garlic pieces with a spoon.
Prevention: Always lower the heat before adding garlic to a pan, and only cook it for 30 to 60 seconds until fragrant
Cultural Context
Sautéing mushrooms in fat with alliums is a foundational technique in classic French culinary arts, often referred to as a simple sauté or part of an 'à la bordelaise' preparation. Originating as a peasant method to make foraged woodland fungi palatable, this quick, high-heat technique beautifully concentrates the natural umami and earthy profile of the mushrooms. Today, it remains a globally beloved standard for a robust, healthy side dish.
