Learn How to Make the Base Recipe
Sauteed Mushrooms with Garlic and Thyme
This recipe is a variation of our Sautéed Mushrooms Base Recipe—a flexible formula designed to help you cook with confidence. Mushrooms are packed with health benefits, and when paired with garlic and fresh thyme, they become a delicious Mediterranean-inspired side dish bursting with earthy flavor and umami richness. Give these sauteed mushrooms with garlic and thyme a try!
Must-Know Skills
To make this recipe even easier, check out these videos to learn how to:
Learn how to slice and dice like a pro in our Knife Skills 101 course!
Culinary Tips for the Best Garlic and Thyme Mushrooms
Wash and dry mushrooms well. This helps them crisp instead of turning mushy.
How to clean mushrooms: Give them a quick rinse, then wipe with a towel if dirt remains. Don’t soak in water—they’ll absorb it and steam instead of sauté.
Yes, you can eat mushroom stems! Just trim any dry ends.
Fire, fat, food! Heat your pan, add butter and oil, then the mushrooms for max flavor.
Don’t stir right away. Let mushrooms caramelize before moving them around.
Avoid overcrowding. Spread mushrooms out so they sauté instead of steam.
Salt at the end. Adding salt too early pulls out moisture and prevents browning.
Add wine at the right time. Once mushrooms are golden brown, stir in wine to deglaze the pan and coat them evenly.
Ingredient Substitutions
- Mushrooms: use any mushroom of your choice! Cremini, baby bella, button, and/or shiitake are all good choices!
- Unsalted butter: use salted butter (reduce added salt) or swap for oil.
- Extra-virgin olive oil: substitute canola or avocado oil. If you are looking for some quality extra virgin olive oil, head over to Enzo’s Table. Not only are their oils delicious, but their company name is the same as Chef V’s oldest son!
- Garlic: substitute 1 teaspoon granulated garlic or ½ teaspoon garlic powder.
- White wine: use any white wine that you would drink! Pinot grigio, chardonnay, sauvignon blanc, etc.
- Thyme: substitute oregano or marjoram for a similar Mediterranean vibe.
Recipe Variations
Try these flavorful add-ins:
- Lemon zest & juice for brightness
- Shallots or onions for a sweeter flavor profile
- Balsamic vinegar for a tangy depth
- Crumbled Parmesan or feta for a savory finish
We like to buy our spices from the Spice House. They have great quality, variety, and flavor!
Check out our base recipe and other variations for more ideas and inspiration!
Equipment Recommendations
For recipe success, use the following pieces of equipment:
- Cutting Board & Chef’s Knife – for easing slicing and dicing
- Large Saute Pan – no steaming allowed
- Measuring Spoons – precision counts
- Mixing Spoon – to keep things moving, after the mushrooms brown of course
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
Health Benefits of Mushrooms
This recipe features mushrooms, garlic, and extra virgin olive oil.
Mushrooms
Mushrooms are a good source of prebiotic fiber, Vitamin D, and phytonutrients. They contain the amino acid glutamate, giving them a distinct umami taste. Umami is the savory taste sensation often found in meat.
Garlic
Garlic has strong medicinal properties – it may reduce blood pressure, boost the immune system, and help prevent Alzheimer’s disease and dementia.
Extra virgin olive oil
Extra virgin olive oil is a key component of the Mediterranean Diet. It contains heart-healthy monounsaturated fatty acids and polyphenols. These nutrients may reduce inflammation, helping prevent cancer, heart disease, and Type 2 diabetes.
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
How to Serve Garlic and Thyme Mushrooms
These Mediterranean sautéed mushrooms are incredibly versatile:
- Serve as a side dish for grilled chicken or roasted salmon
- Toss into pasta or grain bowls
- Add to omelets, frittatas, or quesadillas
- Use as a topping for bean burgers or avocado toast
Learn how to build a healthy balanced meal with our Whole Life Plate, meal plan, and book!
Storage Tips
Allow mushrooms to cool, then store in an airtight container. Leftovers will last for up to 5 days in the refrigerator or can be frozen for up to 3 months.
Wondering how to freeze mushrooms? They can be frozen for up to 3 months in an airtight container. We found that you can reheat them in the microwave or on the stovetop, either frozen or thawed.
Want more healthy mushroom recipes?
Try out these flavorful favorites!
FAQ Questions:
Can I make these mushrooms without wine?
Absolutely. The white wine adds flavor and helps deglaze the pan, but you can substitute vegetable broth, chicken broth, or simply omit it. The mushrooms will still be delicious and flavorful.
Can I use dried thyme instead of fresh thyme?
Yes. If fresh thyme isn’t available, use about one-third the amount of dried thyme since dried herbs have a more concentrated flavor. Oregano or marjoram can also be used as substitutes.
How long do leftover sautéed mushrooms last?
Store cooled mushrooms in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Reheat gently in a skillet or microwave before serving.
What can I serve with garlic and thyme mushrooms?
These mushrooms pair well with grilled chicken, steak, roasted salmon, pasta, grain bowls, omelets, avocado toast, and roasted vegetables. They also make a flavorful topping for burgers and sandwiches.
Sauteed Mushrooms with Garlic and Thyme
Ingredients
- 1 pound mushrooms
- 2 Tablespoons unsalted butter
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons garlic minced
- 0.25 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 Tablespoons white wine
- 1 Tablespoon chopped fresh thyme
Instructions
- Give the mushrooms a quick rinse, then wipe with a towel if dirt remains. Cut into ¼” slices.
- Heat a large sauté pan (12”) over medium heat. Add butter and oil. Once butter melts, add mushrooms and garlic. Spread the mushrooms out as evenly as possible - don’t worry they will shrink!
- Sauté for ~3-4 minutes without stirring. Then cook for ~7-9 minutes more until golden brown, stirring occasionally.
- Add white wine to pan, and stir, scraping up brown bits, while liquid evaporates.
- Turn off heat and garnish with fresh thyme. Enjoy!
