Sautéed Mushrooms with Garlic and Thyme
Buttery, golden-brown mushrooms infused with aromatic garlic and fresh thyme, perfect as a side dish or topping for steaks and toast.
Ingredients
- 1 lb (450g) cremini or button mushrooms, cleaned and halved
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Optional: 2 tbsp white wine or balsamic glaze
Instructions
- Sauté mushrooms: Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 5 minutes until golden. Stir and cook 5 more minutes.Add aromatics: Reduce heat to medium. Add garlic, thyme, salt, and pepper; cook 1–2 minutes until fragrant.Finish: Remove from heat. Stir in lemon juice and parsley. Optional: Deglaze with white wine for extra flavor.Serve: Garnish with extra thyme. Best served warm.
Notes
- For crispy edges, avoid overcrowding the skillet.
- Store leftovers in an airtight container for up to 3 days.