Humble white button mushrooms become a delectable side dish, or topping for the protein of your choice with a quick saute in butter and complementary seasoning. Keep in mind that mushrooms will at first give off a lot of water, but it will evaporate and they will cook up tender.
For the simplest mushroom saute, simply saute them in butter, season with plenty of salt and pepper, and add a squeeze of lemon juice when they’re just about done; this is much more than the sum of its parts. For a deeper flavor, use balsamic vinegar in place of lemon juice, suggests tochipotle. Deglazing with brandy or white wine is a classic treatment. For a rich, saucier dish, add a splash of heavy cream and a dab of Dijon mustard at the end instead, and heat until bubbling. Many like to saute minced garlic or onions with the mushrooms, but self-described mushroom fiend Dommy thinks shallots are a superior match. All agree that fresh thyme and mushrooms are a beautiful combination, enhancing each others’ flavors. Other woodsy herbs, like rosemary abd marjoram, also go well with mushrooms.