A delightful side dish of sautéed mushrooms, enhanced with garlic, herbs, and a touch of wine.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the mushrooms to achieve a good sear.
Add the mushrooms to the skillet in a single layer and let them cook undisturbed until they are golden brown on one side.
Avoid stirring the mushrooms too early to prevent them from releasing their moisture.
Toss the mushrooms and continue to cook until evenly browned.
Cook in batches if necessary to avoid overcrowding the skillet.
Add the butter, salt, and pepper to the skillet and stir to coat the mushrooms.
Use unsalted butter to control the saltiness of the dish.
Stir in the garlic and thyme, cooking until fragrant.
Fresh garlic adds a robust flavor; avoid burning it by stirring constantly.
Squeeze in the lemon juice and pour in the white wine, cooking until the liquid reduces and coats the mushrooms.
Deglazing helps lift the flavorful bits stuck to the skillet.
Sprinkle with parsley and serve immediately.
Chop the parsley finely for an even distribution of flavor.
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