Buttery Sautéed Mushrooms

Cremini and shiitake mushrooms seared hard in a screaming-hot pan with butter until deeply golden and shrunken to umami-rich nuggets, finished with garlic, fresh thyme, and a splash of sherry for restaurant-style depth.

Why You'll Love This Recipe

• 15 minutes to umami heaven.
• Side dish OR topping for steak, pasta, eggs, toast.
• Naturally vegan-adaptable.
• Restaurant-quality at home.
• Tons of flavor from simple ingredients.

Ingredient Notes

• Mixed mushrooms have more complex flavor than just creminis.
• Real butter foams and browns for flavor.
• Fresh thyme is way better than dried here.

Ingredient Substitutions

• Oyster mushrooms, hen of the woods, portobello.
• Skip sherry; use white wine or stock.
• Olive oil only for vegan.

Equipment Needed

• Large heavy skillet or cast iron

Prep Tips

• Wipe mushrooms with damp towel — don't soak.
• Slice uniformly so they cook evenly.

Instructions

1. 1

   Heat the largest skillet you have over medium-high until hot. Add oil and butter.

2. 2

   Add mushrooms in single layer — DON'T STIR for 4 min. Let them sear hard.

3. 3

   Toss once; cook 3–4 more min without stirring until deeply browned and shrunken.

4. 4

   Add garlic and thyme; cook 30 sec.

5. 5

   Pour in sherry; let it sizzle off, 30 sec.

6. 6

   Season with salt and pepper. Off heat, sprinkle parsley and flaky salt.

Artsi Pro Tips

• Don't crowd the pan — wet mushrooms steam, not brown.
• LEAVE THEM ALONE — flipping early prevents the sear.
• Sherry deglaze adds enormous depth.

Common Mistakes

• Stirring constantly — no sear.
• Crowded pan — soggy mushrooms.
• Adding garlic too early — burns.

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