Garlic-Beef Mushroom Skillet with Fresh Herbs
Ingredients
- 1 poundground beef
- 12 ouncesmushrooms
- 4 clovesgarlic
- 1shallot
- 2 tablespoonolive oil
- ½ cupdry white wine
- ¾ cupchicken broth
- ¼ cupfresh parsley
- 1 teaspoonfresh thyme
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Slice 12 ounces mushrooms into quarters.
- 02
Mince 4 cloves garlic.
- 03
Mince 1 shallot.
- 04
Zest and juice 1 lemon.
- 05
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. Drain any excess fat if needed. Transfer beef to a plate.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil. Add mushrooms and cook, stirring occasionally, until golden and liquid releases, about 5 minutes. Season with salt and pepper.
- 03
Add shallot to the pan and cook for 1 minute until fragrant. Add garlic and cook for another 30 seconds.
- 04
Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
- 05
Return beef to the skillet. Add chicken broth and fresh thyme. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- 06
Finish with fresh lemon juice and chopped parsley. Taste and adjust salt and pepper. Serve over pasta, rice, or crusty bread.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the shallot and garlic. A touch of Dijon mustard (1 teaspoon) stirred in at the end adds tang and depth. Fresh cracked black pepper and a dash of Worcestershire sauce also brighten the savory notes.