Ingredients:

  • 500g Cremini or Button mushrooms, cleaned and halved
  • 1 tbsp neutral oil (Grapeseed or Avocado oil)
  • 4 cloves garlic, smashed and finely minced
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, finely chopped
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Place your skillet over medium high heat until it is shimmering hot.
  2. Swirl 1 tbsp of neutral oil to coat the bottom of the pan evenly.
  3. Add the 500g of halved mushrooms in a single layer. Note: Do not stir for at least 3 minutes to allow a crust to form.
  4. Once the bottoms are golden, toss the mushrooms and cook for another 2 to 3 minutes until they look shrunken and browned.
  5. Push the mushrooms to the edges of the pan, making a small well in the center.
  6. Drop 2 tbsp of butter into the center of the pan and let it foam.
  7. Stir in the 4 minced garlic cloves, 1 tsp thyme, and 1 tsp rosemary until the garlic is fragrant but not brown.
  8. Stir everything together so the mushrooms are fully bathed in the herb butter.
  9. Sprinkle with 0.5 tsp sea salt and 0.5 tsp black pepper.
  10. Remove from heat and stir in 1 tbsp parsley and 1 tsp lemon juice until the sauce looks glossy and velvety.