Ingredients
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3 tablespoons unsalted butter, divided
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2 tablespoons extra-virgin olive oil
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1 ¼ pounds mixed fresh mushrooms (such as oyster, hen-of-the-woods, beech, cremini, and shiitake), cut or torn into bite-size pieces (about 5 1/2 cups)
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½ teaspoon kosher salt, plus more to taste
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3 garlic cloves, gently smashed
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2 thyme sprigs
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1 rosemary sprig
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3 tablespoon (1 1/2 ounces) dry white wine
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1 tablespoon coconut aminos or soy sauce
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1 tablespoon fresh lemon juice
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Black pepper, to taste
Directions
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Heat 2 tablespoons butter and oil in a large skillet over medium until butter melts. Stir in mushrooms and salt; cover and cook, undisturbed, until mushrooms release their liquid, about 4 minutes. Uncover and add garlic, thyme, and rosemary. Cook, stirring occasionally, until liquid is evaporated and mushrooms are browned and tender, about 6 minutes. Stir in wine; cook, stirring occasionally, until evaporated, about 1 minute. Stir in coconut aminos and lemon juice; cook, stirring occasionally, until almost evaporated, about 1 minute. Stir in remaining 1 tablespoon butter; cook until butter is melted and mushrooms are glossy, about 1 minute. Remove from heat. Season with salt and pepper to taste.
Suggested Pairing
Earthy, focused Rhône white: Lionel Faury Saint Joseph Blanc