Description
A simple and flavorful recipe for sautéed cremini or button mushrooms, cooked with olive oil, butter, garlic, fresh thyme, and finished with a touch of balsamic vinegar for a savory side dish that complements any meal.
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 lb. cremini or button mushrooms, sliced
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
- 1 tsp fresh thyme leaves
- 1 medium garlic clove, grated
- ½ tbsp balsamic vinegar
- 1 tbsp water
Instructions
- Heat the Oil and Cook Mushrooms: Heat the olive oil in a large skillet with a lid over medium heat. Once hot, add the sliced mushrooms along with salt and pepper. Stir to coat the mushrooms in the oil and cover with the lid. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their liquid.
- Add Butter, Thyme, and Garlic: Remove the lid and add the butter, fresh thyme leaves, and grated garlic. Continue cooking while stirring occasionally until the mushrooms turn golden brown, about 10-12 minutes.
- Add Balsamic Vinegar and Finish Cooking: Stir in the balsamic vinegar and water, scraping up any browned bits from the bottom of the skillet. Cook for about 1 minute until the liquid evaporates.
- Serve: Serve the sautéed mushrooms hot as a delicious side dish or topping.
Notes
- Using a lid helps the mushrooms release their moisture evenly, speeding up the cooking process.
- You can substitute fresh thyme with dried thyme if fresh is unavailable, but use less as dried herbs are more concentrated.
- The addition of balsamic vinegar adds a slight tang and depth to the mushrooms.
- For a vegan option, replace butter with a plant-based butter or extra olive oil.
- Make sure not to overcrowd the pan to ensure mushrooms saute properly and don’t steam.
