Sauteed Mushrooms with Garlic and Thyme
How to make sauteed mushrooms with garlic and thyme – a flavor-packed, rich, savory, quick, delicious, naturally gluten-free & vegan breakfast or side dish!
Servings: 2 servings
Calories: 125kcal
Equipment
Ingredients
- 1 tablespoon of neutral oil
- 1 pound of sliced baby bella mushrooms
- 3 garlic cloves, minced
- 1 tablespoon of fresh thyme or ½ tablespoon of dried thyme
- ½ teaspoon of salt, or to taste
- ¼ teaspoon of black pepper, or to taste
- 2 tablespoons of sliced green onions (optional)
Instructions
- Gently heat oil in a skillet over medium heat. When hot, add the mushrooms and cook for 5 minutes, stirring occasionally.
- When mushrooms have begun to release their water, continue stirring until they begin to brown. Add the garlic, thyme, and salt and pepper.
- Cook an additional minute or two to mellow the garlic and to turn golden. Take care not to let the garlic burn.
- Optionally, sprinkle with chives or green onions just before serving.
Notes
- Wipe, don’t wash: Mushrooms will soak up water if rinsed/washed, so it’s best to wipe away dirt with a lightly damp kitchen towel.
- Evenly slice them: That way, they’ll cook evenly, too. Plus, be wary of not slicing them too thickly; otherwise, they won’t easily caramelize.
- Preheat the pan: The mushrooms should sizzle when they hit the pan, so they properly sear rather than turn soggy.
- Don’t overcrowd them: They need the space to cook rather than steam. Cook in batches if necessary.
Nutrition
Calories: 125kcal | Carbohydrates: 13g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 597mg | Potassium: 1075mg | Fiber: 2g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 2mg
