Ingredients
SERVINGS: 4 Serving(s)
- 2 tablespoons olive oil
- 6 cups mixed mushrooms, hand torn into large pieces (Crimini, Shiitake, wild mushrooms)
- 2 tablespoons dry white wine or sherry
- ¼ cup vegetable or mushroom broth, or water
- 4 cloves garlic, minced
- 2 sprigs lemon thyme, chopped
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon butter
- Salt, to taste (start with about 1 teaspoon)
- Freshly ground black pepper
Instructions
Heat a large skillet over medium-high, add olive oil and mushrooms. Gently stir until the mushrooms have released their liquid and wilted slightly.
Add white wine or sherry and broth and cook about 10 minutes more, until all the liquid evaporates and the mushroom edges are lightly golden brown.
Add minced garlic and cook another minute or two.
Remove from heat and season with thyme, lemon juice, butter, salt and freshly ground black pepper, tossing to melt the butter.
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