Steakhouse Sauteed Garlic Mushrooms

Method

1. Wipe the mushrooms clean with a damp paper towel rather than rinsing them, since mushrooms soak up water and then steam instead of brown. Trim the stem ends and halve or quarter them so they are all a similar size.

2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams. A wide, hot pan gives the mushrooms room to brown instead of crowding and steaming.

3. Add the mushrooms in a single layer and let them cook undisturbed for 3 to 4 minutes before stirring. They will first release water, so keep cooking until that liquid evaporates.

4. Continue cooking, stirring occasionally, for another 5 to 6 minutes until the mushrooms are deeply golden brown. Browning is where all the savory flavor develops, so be patient.

5. Push the mushrooms to one side, add the garlic and thyme to the empty space, and cook for 30 to 45 seconds until fragrant. Cooking the garlic in the clear spot keeps it from burning.

6. Pour in the wine and beef stock and stir to scrape up any browned bits stuck to the pan. Let it bubble and reduce for 2 to 3 minutes until the liquid becomes a light glaze.

7. Stir in the remaining 2 tablespoons of butter, the salt, and the pepper until the butter melts into a glossy sauce that coats the mushrooms. Taste and adjust the seasoning.

8. Let the mushrooms bubble for one more minute so the glaze clings and thickens slightly around them. This final minute concentrates the sauce into a rich coating rather than a thin liquid.

9. Remove the thyme sprigs and stir in the fresh parsley off the heat. Serve the mushrooms hot, spooned over a steak or alongside as a side.

Cooking times vary by equipment -- cook to temperature and to taste.