INGREDIENTS
- 3 tablespoons olive oil, divided
- 2 pounds cremini mushrooms, cleaned and quartered, divided
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)
INSTRUCTIONS
- Heat 1/2 of the the oil in a 12-inch or wider skillet over high heat until shimmering. Add 1/2 of the mushrooms, stir to coat with the oil, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms.
- Return all the mushrooms and any accumulated juices to the skillet. Season with the salt and pepper and cook, stirring once or twice, until the mushrooms are browned all over, 5 to 6 minutes.
- Add the garlic and cook, stirring frequently, for 1 minute. Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 1 minute. Remove from the heat and stir in the thyme and cheese.
RECIPE NOTES
Non-alcoholic substitute for wine: You can substitute 1/4 cup apple cider vinegar in place of the white wine if desired.
