Easy Sautéed Mushrooms

1 . Stage

Prepare the mushrooms: Put the mushrooms in a colander and rinse them under running cold water, using your thumbs to slough off any dirt.  Trim the bit of tough end of the stems. Cut the mushrooms into 1/3-inch slices. 

2 . Stage

Cook the mushrooms: Set a large skillet (at least 12 inches) over high heat. When the pan is hot, add the olive oil. When the olive oil is hot, rippling, but not smoking, add the mushrooms. Sauté them until the mushrooms release their liquid and most of it cooks off, 4 to 5 minutes. The mushrooms should still be moist and tender.

3 . Stage

Finish cooking the mushrooms: Add the shallots, thyme, butter, salt, and black pepper. Reduce the heat to medium heat and sauté for a few minutes more until the shallot is translucent, the butter is melted, and the mushrooms are meaty and tender, but not too soft. Add the vinegar and stir well.  Taste and add more salt and black pepper, if needed. Serve warm.  Nothing beats sautéed mushrooms hot out of the skillet. They are still quite tasty a day or two after they’re made. Refrigerate them and gently reheat in a skillet over medium heat without any oil. You can also freeze them in a freezer-friendly bag or container. They will keep for up to 1 month. Simply defrost and reheat in a skillet.  Did you love this recipe? Leave us a review in the comments!