Garlic and Thyme Mushrooms

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.


– 1 lb of mushrooms of choice; crimini, portobello, white button, chanterelle, shiitake, etc, sliced thinly – 2 Tbsp of finely chopped fresh garlic – 1 Tbsp of thyme, fresh is great, but dried is fine too – 1/2 tsp of salt, or to taste – 1/4 tsp of black pepper, or to taste – 1 Tbsp of olive oil, or use non stick pan – 2 Tbsp of white wine, optional – 2 Tbsp of fresh chives or green onions, finely chopped, optional

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.