Mushrooms are wonderful and I have been especially craving them lately. I added them to my quinoa stuffing and to my stew, but I wanted them in all of their glory. So, I decided to sauté them as a nice side dish. This side is easy to make, the hardest part is simply cutting up the mushrooms. Garlic and thyme and balsamic vinegar add plenty of flavor with the olive oil and butter (a classic French combination for sautéing) adds richness and even more flavor.
This would make a nice side to a steak, or a yummy filling for an omelet or simply served as a side to scrambled eggs and toast as I did (with a new baby in the house, our meals have been super simple as of late). While I love mushrooms for their delightful taste, they are also very good for you (so I am told). Mushrooms are an excellent source selenium as well as many other nutrients.
Garlicky Thyme Sautéed Mushrooms
You can really use whatever fat or oil you want for this dish. Bacon grease would be good, but butter and olive oil is very nice. Serves 4
1 pound of crimini mushrooms (or mushrooms of choice)
1-3 cloves of garlic, peeled and finely minced or put through a garlic press
1 teaspoon of dried thyme
2 tablespoons of butter
2 tablespoons of olive oil
1/2 to 1 tablespoon of balsamic vinegar, to taste1- Wash the mushrooms by gently wiping with a damp cloth and then slice.
2- In a large pan, heat the butter and olive oil over med-high heat until hot but not smoking. Add the mushrooms and dried thyme and sprinkle with a bit of salt. Sauté for several minutes, stirring as needed to prevent burning and then add the minced garlic. Cook until the mushrooms are starting to brown and soft. Drizzle with balsamic vinegar and give a quick stir. Adjust the flavors with salt and vinegar as needed and serve.
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This looks DELECTABLE. Makes me want to swing by the grocery store and grab some mushrooms on the way home! YUMMO!
I made these tonight to spice up our leftover roast and they were VERY good. I sauteed some sliced shallots before adding the mushrooms and loved the sweetness those imparted as the shallots caramelized. I probably added some extra pastured butter too! hehe
I was trying to figure out what to add to my Israeli couscous and chicken for next week’s lunch, I think that this will be great.
Thanks for this — it inspired me to buy some cremini and portabello mushrooms yesterday! I made your recipe for dinner, with one big change. Purely out of laziness, I roasted rather than sauteed the ‘shrooms. I also added quartered shallots and a few whole garlic cloves for good measure. It turned out wonderfully and they were a big hit!
Posting again, a year later. I have made these mushrooms soooooo many times in the past year! It is so good with so many dishes. I usually quarter the mushrooms and splash on balsamic at the end. We LOOOOVE this dish. 🙂 My favorite foods with which to eat them is an herb roasted chicken and cubed roasted sweet potatoes.