Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until golden and caramelized, about 5 minutes. Use a large spoon to remove them from the pan.
Add the remaining 2 tbsp olive oil to the pan and add the mushrooms with a pinch of salt. Cook, stirring often, until just soft and starting to release liquid, about another 5 to 8 minutes.
Stir in the lemon juice and sherry and cook until almost evaporated, about another 3 to 4 minutes.
Return the shallots along with the thyme and a healthy pinch of salt and pepper to the pan. Stir and cook for 1 minute.
Add the butter and stir until the mushrooms have been coated.
Remove from heat and serve at once, garnishing with chopped fresh parsley, if desired.
See the video near the top of the blog post for a visual guide. If you like the video, please subscribe to our YouTube channel!You can go with any type of mushroom for this recipe. We love using simple white button mushrooms. If the mushrooms are on the larger side, then halve them or quarter them. Remove the stems by simply popping them away from the cap. It's okay if the occasional mushroom cap cracks. They'll still sauté wonderfully.We definitely recommend serving these sautéd mushrooms fresh from the stove. Although they are still pretty tasty reheated at a later time, they are at their best soon after they have been cooked. We don't recommend freezing the mushrooms after serving. Don't worry...you most likely won't have any leftovers!