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Steakhouse Mushrooms

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  • package of slice portabellas
  • 2 tablespoons of high-smoke point oil (such as avocado oil)
  • 3 tablespoons of unsalted Irish butter
  • 4 cloves of garlic, minced
  • 1 tablespoon of fresh thyme leaves, stripped from the stem
  • 1/4 cup of dry sherry
  • 1/4 cup of white wine
  • Salt and freshly ground black pepper to taste
  • Optional: chopped parsley for garnish


  1. Heat a large skillet over high heat and add the oil. Once hot, add the mushrooms in a single layer, ensuring not to overcrowd the pan. You may need to work in batches depending on the size of your skillet.
  2. Allow the mushrooms to sear undisturbed for 2-3 minutes or until they develop a golden-brown crust. Stir and continue to cook until all the moisture has evaporated and the mushrooms are browned, approximately 5-7 minutes.
  3. Reduce the heat to medium and push the mushrooms to the side of the pan. In the center, melt the Irish butter before adding the minced garlic and fresh thyme. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Stir the aromatics into the mushrooms. Deglaze the pan with the sherry and white wine, scraping up any browned bits from the bottom of the pan.
  5. Cook for an additional 2-3 minutes, or until most of the liquid has evaporated. Season with salt and freshly ground black pepper to taste.
  6. Serve hot, garnished with chopped parsley if desired.
  • Author: Lucas Krammes
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