Ingredients:

  • 1 lb Chicken of the Woods mushrooms, trimmed and sliced into ½-inch strips
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp dry white wine
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp fresh lemon juice

Instructions:

  1. Clean the mushrooms using a brush or damp towel to remove debris without soaking them. Trim away any woody base sections and slice into uniform ½-inch strips.
  2. Heat olive oil in a cast iron skillet or stainless steel pan over medium-high heat until shimmering.
  3. Arrange mushrooms in a single layer. Sear undisturbed for 3–5 minutes until deeply browned, then flip and sear the other side for another 3 minutes.
  4. Reduce heat to medium. Add unsalted butter, minced garlic, and fresh thyme. Toss frequently for 1–2 minutes until the butter is foamy and garlic is fragrant.
  5. Pour in the dry white wine and fresh lemon juice, scraping the bottom of the pan to deglaze. Simmer until the liquid has reduced into a glaze.