It’s kind of funny that we call these “fancy” mushrooms. We should call them “easy peasy” mushrooms or something like that.
I serve these with all kinds of dishes, roast, steak, chicken, even quinoa burgers. I usually use just plain white mushrooms, but use what ever you like.
I love mushrooms, but even those who aren’t so keen on them enjoy this dish. I love it best with fresh thyme, but dried works if that’s what you have on hand.
drizzle olive oil
1 pound mushrooms, stems trimmed
1 T butter
3 cloves garlic, minced
1/2 tsp kosher salt
1 tsp fresh or dried thyme
2 T fresh lemon juice
1/4 cup chicken broth
Heat the olive oil in a large pan over medium high heat. (I find my stainless saute pan works better than my nonstick here too, but use what you have.)
When the pan is hot, add the mushrooms but don’t stir.
After they have caramelized (should take a few minutes), toss them with the butter and cook for a few more minutes. Add the garlic, thyme, lemon juice, and chicken broth. Cook for a few more minutes or until the broth has evaporated.
Recipe Source: Adapted from Michael Chiarello