Sauteed mushrooms in a thyme and garlic butter. These garlic mushrooms are perfect for a starter or a side dish. You can also serve them as part of a tapas platter or on toast!
The default recipe serves one.
- 100g / 3.5oz cremini or button mushrooms
- 2 tsp unsalted butter
- 1 tsp olive oil
- 1 cloves garlic, minced/crushed
- a couple of sprigs of fresh thyme, leaves stripped from stems
- few sprigs of parsley, roughly chopped
- First, wipe the mushrooms with some damp paper towel. You can rinse them very briefly under water also but make sure you don’t leave them under the water or immerse them in water. Mushrooms absorb liquid very quickly and so you may end up with quite a watery result if you do. Pat them dry after rinsing/wiping also.
- Heat the butter and oil in a frying pan/skillet over medium-high heat. Once hot add the mushrooms and thyme and cook for around 8 minutes.
- Stir in the garlic and cook for a further minute. Season to taste.
- Sprinkle over the parsley and serve hot!
You can also use sliced portobello mushrooms if you have some to use up, although I prefer using whole small mushrooms
Dried thyme can be used instead of fresh. For the parsley, it is best to use fresh
If you want the mushrooms really garlicky, then you can increase the amount of garlic used (which I am typically guilt of doing)
Cooked mushrooms can be kept for up to 5 days in the fridge and can be served cold or reheated on the hob, in the microwave or in the oven
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Hob
- Cuisine: British
- Serving Size: 1
- Calories: 135
- Fat: 13g
- Carbohydrates: 7g
- Protein: 1.5g
Keywords: garlic, mushrooms, starter, appetizer, tapas, side dish, easy, vegetarian