Buttery Sautéed Mushrooms in Burgundy Wine Reduction

Instructions:

1. Heat the olive oil and butter in a large skillet over medium-high heat until melted and foamy.
2. Add the mushrooms in a single layer and cook undisturbed for 3 to 4 minutes, until browned on the bottom.
3. Stir and continue cooking for another 3 to 4 minutes, until the mushrooms release their moisture and become golden.
4. Add the garlic and thyme and cook for about 30 seconds, until fragrant.
5. Pour in the Burgundy wine and simmer for 4 to 6 minutes, allowing it to reduce to a glossy sauce that coats the mushrooms.
6. Season with salt and black pepper to taste.
7. Remove from the heat, garnish with parsley if desired, and serve warm.

Variations

• Add a splash of beef broth for a more pronounced savory depth.
• Finish with a teaspoon of balsamic vinegar for subtle sweetness.
• Stir in a tablespoon of heavy cream at the end for extra richness.
• Use rosemary instead of thyme for a bolder herbal note.

Tips

• Avoid overcrowding the pan to ensure proper browning.
• Use high heat initially to caramelize the mushrooms before adding wine.
• Let the wine reduce fully to concentrate flavor and remove harshness.
• Serve immediately for the best texture and glossy finish.