Sautéed Mushrooms with Thyme
A quick, flavorful side dish where cremini and shiitake mushrooms are sautéed in garlic butter with fresh thyme and a splash of soy sauce, creating a rich, juicy accompaniment perfect for any meal.
Equipment
- 1 Medium Non-Stick Skillet
- 1 Chef’s knife
- 1 Wooden spoon
- Measuring Spoons (set including ¼ tsp and 1 tsp)
Ingredients
- 12 ounces cremini and shiitake mushrooms halved
- 6 tablespoons unsalted butter divided
- 6 fresh thyme sprigs
- 6 garlic cloves finely minced
- ¼ teaspoon sea salt
- 3 teaspoons light soy sauce
Instructions
- Prepare the Mushrooms and Garlic: Begin by carefully washing the mushrooms and slicing them in half to ensure even cooking. Mince the garlic cloves finely so they release their full flavor during sautéing.
- Sauté Mushrooms in Butter: Heat a medium-sized skillet over medium-high heat. Add 4 tablespoons of butter and let it melt completely. Toss in the halved mushrooms, spreading them evenly in the pan. Cook without stirring too often for about 5 to 7 minutes, allowing the mushrooms to brown and release their natural juices. Sprinkle the sea salt over them and continue to cook for an additional minute to deepen the flavor.
- Add Garlic and Remaining Butter: Reduce the heat to medium-low and stir in the minced garlic along with the remaining 2 tablespoons of butter. Cook for about 1 minute, stirring gently to prevent the garlic from burning while letting it infuse the mushrooms.
- Finish with Thyme and Soy Sauce: Add the fresh thyme sprigs and drizzle the light soy sauce over the mushrooms. Stir everything together carefully, cooking for another minute so the herbs and soy sauce meld perfectly with the buttery garlic mushrooms.
Notes
- For the best flavor, use fresh thyme rather than dried. If unavailable, reduce the quantity of dried thyme by half.
- To keep mushrooms juicy but not soggy, avoid overcrowding the pan. If needed, sauté in batches.
- Adjust the soy sauce amount to your taste, especially if watching sodium intake.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
- Feel free to swap in other mushroom varieties like cremini alone or button mushrooms if shiitake are not on hand.
