Garlic and Thyme Mushrooms

BY : PUBLISHED : October 29th, 2014 UPDATED: November 15th, 2021

If you like mushrooms, you'll love this dish. I like to serve these over pasta, rice, mashed potatoes, toast....the list goes on. You can use any mushrooms, though our favorite is portobello, crimini, or chanterelles as you see in the picture. But regular ol' white button mushrooms would work great as well.

The key to delicious mushrooms is to cook them over medium heat until they release their water and start to crisp up a bit. At that point, you can add lots of chopped garlic, a splash of white wine if you like, and a generous pinch of thyme. Salt and pepper to taste and they're ready to devour!

Garlic and thyme sauteed mushrooms on a white plate.

Garlic and thyme sauteed mushrooms on a white plate.

Garlic and Thyme Mushrooms

Renee Press
If you like mushrooms, you’ll love this dish. I like to serve these over pasta, rice, mashed potatoes, toast….the list goes on. You can use any mushrooms, though our favorites are portobello, crimini, or chanterelles.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 141 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 pound of mushrooms of choice; crimini, portobello, white button, chanterelle, shiitake, etc, sliced thinly
  • 2 Tablespoons of finely chopped fresh garlic
  • 1 Tablespoon of thyme, fresh is great, but dried is fine too
  • ½ teaspoon of salt, or to taste
  • ¼ teaspoon of black pepper, or to taste
  • 1 Tablespoon of olive oil, or use non stick pan
  • 2 Tablespoons of white wine, optional
  • 2 Tablespoons of fresh chives or green onions, finely chopped, optional

Instructions
 

  • Gently heat olive oil in a skillet over medium heat, or if skipping oil, heat a non-stick pan. When hot, add mushrooms and cook for a good 5-10 minutes, stirring occasionally, depending on the water content of the mushroom you're using. (White button and crimini cook fastest, chanterelle, shiitake, and portobello take a bit longer)
  • When mushrooms have begun to release their water, continue stirring until they begin to brown. Add white wine if using, or skip and add the garlic, thyme, and salt and pepper.
  • Cook an additional minute or two to mellow the garlic, and get it nice and golden. Take care not to let the garlic burn. Season to taste and sprinkle with chives or green onions just before serving. Enjoy on toast, over pasta, rice, as a side, or served as a nice appetizer.

Notes

The key to delicious mushrooms is to cook them over medium heat until they release their water and start to crisp up a bit. 

Nutrition

Calories: 141kcalCarbohydrates: 14gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 598mgPotassium: 1092mgFiber: 2gSugar: 4gVitamin A: 299IUVitamin C: 10mgCalcium: 75mgIron: 2mg
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Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

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