6 Tbs. extra virgin olive oil
1-1/2 lbs. whole small button mushrooms, cleaned
3 Tbs. butter
Sea salt or coarse salt
1 Tbs. minced garlic
1-1/2 tsp. fresh chopped thyme leaves
2 Tbs. lemon juice
1/2 cup white wine
1 Tbs. chopped fresh Italian flat-leaf parsley
In a large skillet over high heat, heat the olive oil. When the olive
oil is hot, sprinkle the mushrooms in a single layer on the olive oil.
Do not move or stir the mushrooms until they have caramelized on the
bottom, approximately 2 minutes. If you toss them too soon, they will
release their liquid and begin to steam. When the bottoms are
caramelized, toss them and continue to cook for approximately 5
Add the butter and continue to cook and toss for and additional 3 to 5
minutes, until beautifully browned. Season with salt and pepper and
add the garlic; saute another 2 minutes. Reduce heat to medium; add
thyme leaves, lemon juice, and white wine. simmer to evaporate the
liquid and until the mushrooms are glazed with the sauce.
Toss in the parsley, transfer to a warm bowl, and serve immediately.
Makes 4 servings.