Sautéed mushrooms with lemon, thyme, and fresh herbs offer a delightful combination of earthy, tangy, and fragrant flavors. The mushrooms are first cooked in butter until golden, then elevated with aromatic thyme, a squeeze of fresh lemon juice, and a sprinkle of fresh herbs. This dish is perfect as a side or topping for meats, pasta, or grains. The balance of umami-rich mushrooms with the citrusy zest of lemon and the freshness of thyme and herbs creates a simple yet sophisticated dish that complements a wide variety of meals.

Recipe Tips and Tricks:

Use a mix of mushroom varieties like cremini, shiitake, and button for added depth of flavor.
Don’t overcrowd the pan while sautéing to ensure the mushrooms brown properly.
Adjust the lemon juice to your preference for tanginess.
Fresh herbs like parsley, chives, or tarragon can be swapped depending on availability.

Sautéed Mushrooms with Lemon and Thyme

Kathie Clane

Quick and easy sautéed mushrooms with lemon, thyme, and fresh herbs, perfect as a side dish or topping.

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Prep Time 10

Cook Time 10

Total Time 20

Course Healthy mushroom recipes

Cuisine European

Servings 4 servings

Calories 90 kcal

Ingredients

1 lb 450g mushrooms (any variety)
2 tbsp butter
1 tbsp olive oil
2 garlic cloves minced
1 tbsp fresh thyme leaves
Juice of 1 lemon
1 tbsp fresh parsley chopped
Salt and pepper to taste
Optional: additional herbs like rosemary or tarragon

Instructions

Clean and slice the mushrooms evenly.
Heat butter and olive oil in a large skillet over medium-high heat.
Add garlic and sauté for 30 seconds until fragrant.
Add mushrooms, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally until they are golden brown.
Add thyme and continue to cook for another minute.
Squeeze lemon juice over the mushrooms and stir.
Garnish with fresh parsley or additional herbs and serve warm.

Notes

For a richer flavor, substitute butter with ghee or add a splash of white wine during cooking.
To make this dish vegan, omit the butter and use all olive oil.

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