Sautéed Wild Mushrooms with Fresh Herbs

Directions

• Clean the mushrooms with a damp paper towel or mushroom brush to remove dirt. Avoid rinsing directly under water, as mushrooms absorb moisture. Slice any large mushrooms into even pieces, keeping smaller ones whole for a nice texture mix.
• Heat a large skillet over medium heat. Add 3 tablespoons of the Danish Creamery European Style Garlic Salt Butter.
• Add the mushrooms to the skillet in a single layer. Avoid overcrowding the pan to allow proper browning. Work in batches if needed. Let the mushrooms cook undisturbed for 3–4 minutes, allowing them to develop a golden crust. Stir and continue cooking for another 1-2 minutes, until tender and browned. Tip: If the butter is browning too quickly, add a drizzle of olive oil to prevent it.
• Add the remaining 1 tablespoon of Danish Creamery European Style Garlic Salt Butter and the minced garlic. Sauté the garlic for 30 seconds, just until fragrant, then stir it into the mushrooms.
• Sprinkle in the fresh thyme and black pepper. Cook for 1–2 minutes more, stirring to combine.
• Remove the skillet from heat and sprinkle the parsley over the mushrooms. Taste and adjust seasoning with sea salt if necessary.
• Transfer the mushrooms to a serving dish and serve warm as a side dish, a topping for steak or chicken, or as part of a charcuterie board.