I often use mushrooms as an ingredient in a casserole or frittata, but in this easy Sautéed Mushrooms with Garlic & Thyme recipe, they’re the star of the show.
Seriously, healthy mushroom recipes are so incredibly simple! With just four ingredients, you’ll have a flavorful side dish in less than 10 minutes. As usual around here, these sautéed mushrooms are paleo and gluten free. But beyond that, they’re Whole30, clean eating friendly, and vegetarian. Granted, it’s not hard to fit a bunch of labels when the recipe has under 5 ingredients… But worth mentioning nonetheless!
I’ve been trying to shift my focus to more veggies of late. Not just on my plate, but on the blog too. Refocusing to the side dishes that complement the main meal forces me to be a little more creative about my veggies, instead of simply plopping a pile of greens down and eating them plain. Anyone else guilty of eating plain spinach just to get some greenery in your life? I hope it’s not just me!
Anyway, part of the reason I love having this blog is because it forces me to try new things and experiment in the kitchen. Sure, I have my tried and true staples that we eat all the time. But I also crave different things, whether it’s trying out a new-to-me cooking technique or using ingredients in a new way.
So I’d never made sautéed mushrooms before trying this recipe. I’ve almost always used mushrooms as an ingredient for something else, like this Mushroom, Bacon, and Cauliflower Casserole or this Potato, Sausage & Veggie Egg Bake.
But I knew garlic and thyme would be the perfect companions for meaty, earthy mushrooms, so I went back to basics with this easy recipe.
Once your mushrooms are clean and no longer wet (which is really the only hard part of cooking with mushrooms), all you’ve got to do is cook them for 5 minutes with some minced garlic and thyme. Done!
You could use whatever cooking fat you like, but I specify ghee or butter because… Well, it’s clearly the best. That insatiable butter flavor is hard to beat. If ghee or butter isn’t your thing, though, olive oil or avocado oil would work.
Serve these alongside beef, pork, or chicken. Mushrooms truly pair well with most protein! If you’re making steak, you could slice up the mushrooms before sautéeing and top the steak with them. But really, leaving the mushrooms whole or halved is the easiest option.
Easy Sautéed Mushrooms with Garlic & Thyme
- 1 lb cremini mushrooms, cleaned and patted dry
- 2 tablespoons ghee or butter
- 2 large garlic cloves, minced (2–3 teaspoons)
- 1 tablespoon fresh thyme leaves
- If your mushrooms are large, cut them in half. If you have small mushrooms, they should be fine.
- Melt the ghee in a skillet over medium-high heat. Add the garlic and mushrooms and sauté for 5 minutes, until the mushrooms have browned. Sprinkle with thyme and stir to incorporate.
- Remove from heat and serve!
- Serving Size: ~3/4 cup
Keywords: Sautéed Mushrooms with garlic and thyme, mushrooms garlic thyme