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Dry Pan Sautéed Mushrooms recipe

Dry Pan Sautéed Mushrooms

Adding mushrooms to a dry pan might feel counter-intuitive, but it's the way to go for deep flavor.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Side Dish
Cuisine French
Servings 4

Equipment

  • 1 saute pan
  • 1 spatula

Ingredients
  

  • 1 pound button mushrooms, quartered or sliced
  • 1½ tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 1 teaspoon lemon zest

Instructions
 

  • Add the mushrooms to a sauté pan over medium heat. Cook 5-7 minutes or until the mushrooms release their liquid, tossing frequently. You'll hear them squeak at first and then see them release their liquid. Keep cooking until they start to look fairly dry, stirring occasionally.
  • Increase the heat to medium-high. Push the mushrooms to either side of the pan. Add the oil in the center. Add the shallot and garlic. Sauté 1 minute or until fragrant. Season to taste with salt and pepper. Remove the pan from the heat. Stir in the parsely and zest.