SERVES 4 TO 6 AS A SIDE
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, sliced
- 1 celery heart, cut into ½-inch pieces (about 4 cups), using the celery leaves as well
- 2 teaspoons kosher salt
- 1 pound mixed mushrooms, wiped clean and thickly sliced (button, cremini, shiitake, oyster, chanterelle)
- 4 sprigs fresh thyme
In a large straight-sided skillet, heat the olive oil over medium-high heat, and add the garlic. Once the garlic is sizzling, add the celery, and season with 1 teaspoon salt. Toss to coat the celery in the oil, cover, and let it cook until the celery begins to soften around the edges, about 4 minutes.
Uncover, and stir in the mushrooms, thyme, and the remaining teaspoon of salt. Increase the heat to high. Cook, stirring occasionally, until the mushrooms are lightly browned on all sides, about 7 to 8 minutes. Reduce the heat, cover, and cook until the celery is very tender, about 6 to 8 minutes more.
Remove the thyme stems, and serve hot.