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Garlic Butter Mushrooms with Thyme
Small portobello mushrooms with onion, white wine and garlic to taste.
⭐ Easy
Seasons: All Seasons
Cooking methods: Pan / Stovetop
Dietary categories: Vegetarian

The Story Behind the Recipe

This is one of the easiest, most aromatic side dishes you can make in a pan. I am generous with the butter here: together with the garlic, it makes the mushrooms fantastic. Onion adds sweetness, white wine lifts the flavour from the pan and thyme finishes everything off. It does not take a complicated recipe to make a side dish that works with so many different meals.

The Technique

  • Give the onion a little colour, briefly cook the garlic without burning it, then add the mushrooms.
  • Deglaze with wine and finish with spring onion and thyme.
Ingredients

  • Small portobello mushrooms: 400 g, sliced

  • Onion: 1, chopped

  • Garlic: 2-4 cloves, chopped

  • Olive oil: to taste

  • Butter: to taste

  • White wine: for deglazing

  • Spring onion: chopped, to taste

  • Thyme: to taste

  • Salt and black pepper: to taste

Steps

Method

  1. Heat olive oil and butter in a frying pan.

  2. Sauté the onion with a little salt until softened and lightly coloured.

  3. Add the garlic and stir briefly until fragrant.

  4. Add the mushrooms and a little salt, then continue cooking.

  5. Deglaze with white wine, scrape the base and let the liquid reduce.

  6. Add spring onion, thyme and pepper, stir and serve.

Tips and Secrets

  1. Adjust the garlic and butter according to how strong and rich you want the mushrooms to taste.

  2. Cook the garlic briefly and add the mushrooms as soon as it becomes fragrant so it does not burn and turn bitter.

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