Ingredients:

  • 8 oz Beech mushrooms (Shimeji), brown or white
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Prepare and clean the mushrooms by wiping them with a damp paper towel. Use a chef's knife to slice off the common root base, allowing individual stalks to separate naturally.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add mushrooms in a single layer and sear undisturbed for 3 minutes to develop a golden-brown crust.
  3. Toss the mushrooms and cook for an additional 3 to 4 minutes until they are tender and the raw bitterness has dissipated.
  4. Reduce heat to medium. Add the butter and minced garlic to the center of the pan. Once the butter foams and garlic is fragrant (about 60 seconds), toss to coat the mushrooms.
  5. Season with sea salt, black pepper, and fresh thyme. Remove from heat immediately and serve.