PAN-ROASTED
MUSHROOMS
WITH THYME AND SHALLOTS
SERVES 4 TO 6
1 tablespoon vegetable oil
1½ pounds button or cremini mushrooms, cleaned and
sliced into quarters
1 medium shallot, finely minced (about ¼ cup)
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 teaspoons fresh thyme leaves
2 teaspoons soy sauce
1 teaspoon fresh lemon juice
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Heat the oil in a large nonstick skillet over high heat until
shimmering. Add the mushrooms and cook, tossing and
stirring frequently, until they have given up their liquid
and the liquid has completely evaporated, about 8
minutes. Continue cooking, tossing and stirring
frequently, until the mushrooms are deep brown, about
10 minutes longer.
- Add the shallot, garlic, and thyme and toss to distribute
evenly. Cook, stirring and tossing, until fragrant, about