Garlic Thyme Mushrooms
Steaming mushrooms for just 10 minutes creates ultra juicy mushrooms that soak up flavor from sauteed garlic and thyme.
Servings: 4 servings
Calories: 87kcal
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!
Notes
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.
This recipe is adapted from America's Test Kitchen sautéed mushroom recipe.
Nutrition
Calories: 87kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 321mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
