Mushrooms, Thyme & Garlic Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel to remove dirt. Trim and discard tough stem ends. Slice mushrooms into 1/4-inch thick slices (quarter larger caps if needed) so pieces are uniform for even cooking.

Mince aromatics

Peel and mince the garlic finely. Strip thyme leaves from stems and roughly chop if leaves are large. Finely chop parsley if using.

Heat pan

Place a large skillet over medium-high heat. Add the olive oil and let it warm until shimmering but not smoking (about 1 minute). Add the butter and swirl until melted and foaming.

Sear mushrooms

Add the sliced mushrooms in a single layer if possible. Avoid overcrowding; cook in two batches if necessary. Let mushrooms cook undisturbed for 2–3 minutes to develop color, then stir or toss and continue cooking for another 2–3 minutes until they release most of their liquid and begin to brown.

Add garlic and thyme

Reduce heat to medium. Push mushrooms to the sides of the pan and add the minced garlic to the center, cooking briefly 20–30 seconds until fragrant (do not let it burn). Mix garlic into mushrooms, then add the thyme leaves and cook 30–60 seconds to bloom the herb's flavor.

Deglaze and finish

Pour in the white wine or stock to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid simmer until mostly evaporated, about 1–2 minutes. Taste and season with salt and pepper. Stir in lemon juice if using to brighten flavors, then remove from heat.

Garnish and serve

Transfer mushrooms to a serving bowl or spoon them over the dish they are accompanying. Sprinkle chopped parsley over the top if desired. Serve warm as an addition to proteins, toast, pasta, or salads.