Ingredients:
- 1 lb baby bella mushrooms, halved
- 4 tbsp unsalted butter
- 4 cloves fresh garlic, finely minced
- 1 tsp fresh thyme leaves
- 1 tbsp fresh Italian parsley, chopped
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1 tsp Worcestershire sauce
Instructions:
- Heat a 12 inch heavy skillet over medium high heat until you see a light shimmer. Note: A hot pan prevents the mushrooms from sticking immediately.
- Add the 1 lb halved baby bella mushrooms in a single layer. Cook 3-4 minutes without stirring until a deep mahogany crust forms.
- Flip the mushrooms and sear the other side for another 2 minutes. Wait for the mushrooms to shrink slightly and release their aroma.
- Reduce the heat to medium to prevent the butter from burning in the next step.
- Move the mushrooms to the outer edges of the skillet to create a well in the center.
- Add 4 tablespoons of unsalted butter to the center. Toss the mushrooms once the butter is foaming and bubbling.
- Stir in 4 cloves of minced garlic and 1 teaspoon of fresh thyme leaves. Sauté for 45-60 seconds until you smell the garlic.
- Add 1/2 teaspoon kosher salt, 1/4 teaspoon cracked black pepper, and 1 teaspoon Worcestershire sauce.
- Remove the pan from the heat immediately to keep the garlic from overcooking.
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