Sauteed Mushrooms with Thyme Recipe

Sauteed mushrooms with thyme is a French-inspired side dish that showcases mushrooms at their best: deeply golden, intensely savory, and fragrant with fresh herbs. The key to perfect sauteed mushrooms is high heat and restraint from stirring, allowing the mushrooms to brown rather than steam. At just 129 calories per serving with only 4g net carbs, this keto-friendly vegan side is one of the most umami-rich vegetables you can cook.

Ingredients

• 500g mixed mushrooms (cremini, shiitake, oyster, or button), cleaned and sliced or torn
• 3 tbsp olive oil (or 2 tbsp oil + 1 tbsp butter)
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp dry white wine or sherry (optional)
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tsp lemon juice

Instructions

1. Clean mushrooms with a damp paper towel. Avoid washing under water as they absorb moisture. Slice thicker mushrooms; tear oyster mushrooms into pieces.
2. Heat olive oil in a large skillet over high heat until very hot and beginning to smoke slightly.
3. Add mushrooms in a single layer. Do NOT stir for 3-4 minutes.
4. Let mushrooms cook undisturbed until the bottom is deep golden brown. This is the most important step.
5. After 3-4 minutes, stir and cook for another 2-3 minutes until golden all over.
6. Reduce heat to medium. Add garlic, thyme, and rosemary. Cook for 1-2 minutes, stirring, until fragrant.
7. Add white wine or sherry if using, and cook for 1 minute until evaporated.
8. Season with salt and pepper, add lemon juice, and toss well.
9. Garnish with fresh parsley and serve immediately.

Tips & Variations

• Never crowd the pan. If needed, cook in two batches. Overcrowded mushrooms steam instead of browning.
• Start with very high heat. Mushrooms release a lot of water as they cook. High heat evaporates the moisture quickly.
• Use a mix of mushroom varieties for the most complex flavor and interesting texture.
• Add a tablespoon of soy sauce or tamari in place of the wine for an umami-boosted Asian variation.
• Leftovers keep well for 3 days and are excellent on toast, pizza, pasta, or grain bowls.

Nutrition Breakdown

Calories: 129 kcal

Protein: 3.1g

Fat: 10.2g

Carbs: 5.9g

Fiber: 2g

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