Sautéed Mushrooms with Fresh Thyme
Sautéed Mushrooms, rich in flavor from the fresh thyme, crushed red pepper, and lemon juice, are the perfect combination of freshness in one simple dish. Wow!!! Talk about Yummyness. These portobello mushrooms are just perfect for cooked grains like Farro or millet and even roasted chicken.
Juicy and meaty, full of flavor, adding fresh herbs and spices to mushrooms is my favorite way to indulge in one of my favorite side dishes. This easy and spicy recipe requires no effort at all. You have mushrooms, fresh lemon juice, butter, olive oil, salt, ground black pepper, fresh garlic, crushed red pepper, and fresh thyme; make this easy no-fuss recipe for your next meal.
The mushrooms are not carmelized because I did not want them to be. I prefer my mushrooms with a sauce because I like to dip my bread in the sauce. That, to me, is one of the best ways to enjoy a wonderful dish of fresh mushrooms.
To achieve the sauce, I usually use a smaller pan and stir constantly. This way, the mushrooms become soggy quickly in their juices. Perfect for dipping bread.
I also think that portobello mushrooms seem to release more water than any other mushrooms I have used. White button mushrooms don’t release as much water, so they might be perfect for you if you look for golden brown mushrooms. Just remember not to crowd the pan.
How to sauté mushrooms
The best way to sauté mushrooms and retain all the earthy and rich flavor is by using a mixture of butter and olive oil. The acidity from the fresh lemon juice and the fresh thyme add more deep flavor—just the right way to enjoy a plant-based dish.
To start, clean the mushrooms. I prefer to give the mushrooms a quick rinse under running water. I wouldn’t say I like using a damped cloth or paper towels to clean the mushrooms because most carry dirt.
- Give the musrhooms a quick rinse and dry them with paper towels.
- Heat a pan on the stovetop, add butter and olive oil. Mix well.
- Add the chopped garlic, mushrooms, sprinkle salt, crushed red pepper and ground pepper and stir to mix.
- Add the fresh thyme (leaves only) and stir to mix.
- Let the mushrooms cook for a few minutes under medium heat (do not increase the heat unless you are looking for golden brown mushrooms).
- Remove from the pan and served immediately.
Tips and Notes for Sautéed Mushrooms
- Use olive oil or grapeseed oil to sauté the mushrooms.
- Use portobello or white mushrooms
- Add unsalted butter and only a little bit of salt gradually. Be careful not to make the mushroom too salty.
- Use as much as crushed red pepper you need as long as you can take the heat. Don’t like heat, don’t add the pepper.
- Make sure you use fresh garlic, taste better than powdered garlic.
- Don’t want the mushoroms to make a sauce, increase the heat and do not over mix the mixture.
- This mushroom recipe keeps well in the refrigerator for up to 3 days. The cooked mushrooms will not keep well in the freezer. Best to enjoy them right away.
- Enjoy with white rice, or any other grains.
- Also enjoy with crusty bread.
Here are a few mushrooms recipes to enjoy
- SAUTÉED STRING BEANS WITH SHIITAKE MUSHROOM
- SPAGHETTI WITH GARLIC AND MUSHROOMS
- HOW TO MAKE MUSHROOM AND LEEK BREAD IN YOUR BREAD MACHINE
- HEALTHY SAUTEED MUSHROOMS, CARROTS, AND SCALLIONS
- PERFECT PAN-ROASTED MUSHROOMS AND TOMATOES
Sautéed Mushrooms with Fresh Thyme
Equipment
Ingredients
- 1 pound portobello mushrooms
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic chopped
- 1-2 sprig fresh thyme
- Ground Black Pepper
- Crush Red Pepper
- Pinch of salt
- Additional fresh thyme for garnish optional
Instructions
- Clean mushrooms by giving them a quick rinse under running water. Gently wipe them with a paper towel and set them aside.
- Add butter and oil to a pan and heat over medium-high heat.
- Add chopped garlic, mushrooms, thyme leaves to the pan and toss.
- Season with black pepper, a pinch of salt, and crushed red pepper, and stir to mix.
- Continue cooking an additional 3-4 minutes, occasionally stirring until cooked.
- Season with additional salt and pepper to taste, optional
- Serve immediately.
Notes
- Use olive oil or grapeseed oil to sauté the mushrooms.
- Use portobello or white mushrooms
- Add unsalted butter and only a little bit of salt gradually. Be careful not to make the mushroom too salty.
- Use as much crushed red pepper you need as long as you can take the heat. Don’t like heat, don’t add the pepper.
- Make sure you use fresh garlic, taste better than powdered garlic.
- Don’t want the mushrooms to make a sauce, increase the heat, and do not over mix the mushroom mixture.
- This mushroom recipe keeps well in the refrigerator for up to 3 days. The cooked mushrooms will not keep well in the freezer. Best to enjoy them right away.
- Enjoy with white rice or any other grains.
- Also, enjoy with crusty bread.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
