Ingredients:

  • 1 lb baby bella or button mushrooms, halved or quartered
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Clean the mushrooms with a damp paper towel and slice them into uniform pieces. Mince the garlic finely.
  2. Heat the olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers. Add the mushrooms in a single layer and leave them undisturbed for 3-5 minutes until the bottoms are mahogany-colored.
  3. Reduce the heat to medium. Add the butter and minced garlic, stirring constantly for 1-2 minutes until the butter is foamy and the garlic is fragrant.
  4. Sprinkle the parmesan cheese, salt, and pepper over the mushrooms. Toss rapidly for 60 seconds until the cheese forms a velvety coating. Remove from heat and garnish with fresh parsley.