This simple cooking method turns cremini mushrooms in a garlicky, juicy, and flavorful side dish!
I'm sharing this mushroom recipe as someone who has a love/hate relationship with mushrooms and prefers to use them as an ingredient instead of a main attraction.
Most of the time I don't really like mushrooms, but every so often I make a recipe that reveals just how good they can be.
This recipe is one such case: juicy, rich, garlicky mushrooms cooked completely on the stovetop. The first time I made this recipe with 8 ounces of mushrooms I ate every single one while standing at the stove.
Salt is added early, the pan is covered to steam the mushrooms, and all of the rules I previously followed when cooking mushrooms are broken.
Long story short: I saw this method for cooking mushrooms and was inspired. I adjusted the recipe (I don't actually use the ATK method in the article), added some tasty additions, and a delicious mushroom recipe was born!
Ingredients
- Mushrooms: I tested this recipe with baby bella mushrooms (cremini mushrooms.) I'm sure that white mushrooms would also work. Other varieties like shiitake, oyster, etc. are not good as direct swaps because they have different textures/tend to cook differently.
- Garlic: Ample garlic is called for here. Don't use garlic powder in place of minced garlic, it won't do the mushrooms justice.
- Red pepper flakes: For those who don't mind a touch of heat.
- Thyme: Fresh is best, but ~½-1 teaspoon of dry can be used instead.
- Oil and butter: You can do all olive oil (or another oil like avocado) for a dairy-free recipe.
Step by step instructions
- Tear or slice mushroom caps in half. Tearing is optional but quick. Slice very large mushroom caps into four pieces.
- Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add the mushrooms and salt. Reduce heat to medium-low. Cover and cook for 10 minutes, or until the mushrooms have released their juices and are shrunken a bit. Add 2-4 minutes, as needed.
- Remove the lid and return heat to medium. Add 1 tablespoon of butter, minced garlic, fresh thyme leaves, and optional red pepper flakes.
- Cook for 2-3 minutes, or until the liquid is cooked off and the garlic is golden. Enjoy!
Storage notes
- If you have leftovers, they will keep well in the fridge for 3-4 days. I admittedly have trouble not just eating all 16 ounces of mushrooms myself when I make this recipe. Reheat in a skillet over medium heat or in the microwave.
- I have not tried freezing the mushrooms. If you do, leave a comment below sharing how it goes.
More ways to cook mushrooms
Recipe
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Garlic Thyme Mushrooms
Ingredients
- 16 ounces cremini mushrooms
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 tablespoon butter
- 4 cloves garlic minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dry thyme
- ½ teaspoon red pepper flakes optional
Instructions
- Remove the mushroom stems. Tear or slice mushroom caps in half. Tearing is optional but quick. Slice very large mushroom caps into four pieces.
- Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add the mushrooms and salt. Reduce heat to medium-low. Cover and cook for 10 minutes, or until the mushrooms have released their juices and are shrunken a bit. Add 2-4 minutes, as needed.
- Remove the lid and return heat to medium. Add 1 tablespoon of butter, minced garlic, fresh thyme leaves, and optional red pepper flakes. Cook for 2-3 minutes, or until the liquid is cooked off and the garlic is golden. Enjoy!
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