Ingredients:

  • 1 lb Cremini or Baby Bella mushrooms, sliced 1/4 inch thick
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp balsamic vinegar

Instructions:

  1. Heat the skillet. Set your large pan over medium high heat for 2-3 minutes until a drop of water flicked onto the surface dances and evaporates instantly.
  2. Add 1 tbsp extra virgin olive oil and immediately add the mushrooms in a single layer if possible.
  3. Let the mushrooms sit undisturbed for 3-4 minutes until the bottoms are deeply browned and start to release from the pan.
  4. Stir the mushrooms and let them cook for another 2-3 minutes until they have shrunk significantly and look mahogany in color.
  5. Lower the heat to medium and stir in 1 small minced shallot and 3 minced garlic cloves.
  6. Drop in 2 tbsp unsalted butter and 1 tsp fresh thyme leaves, stirring constantly until the butter is foamy and smells nutty.
  7. Pour in 1 tsp balsamic vinegar and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
  8. Turn off the heat and sprinkle with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.
  9. Let the mushrooms sit in the warm pan for 1 minute until the butter has created a glossy, velvety glaze.