Sauteed Mushrooms with Lemon and Thyme

Sautéed Mushrooms with Lemon and Thyme is a vibrant, savory side dish with golden mushrooms, zesty lemon, and aromatic thyme. Quick and vegetarian, it’s perfect for any meal and ready in just 15 minutes.

Why You’ll Love This Recipe

Sautéed Mushrooms with Lemon and Thyme is a delightful, easy-to-make dish that transforms simple mushrooms into a burst of flavor. The golden, caramelized mushrooms are infused with bright lemon zest and juice, perfectly complemented by the earthy, fragrant thyme, creating a side that’s both refreshing and savory. Ready in just 15 minutes, it’s ideal for busy weeknights, elegant dinner parties, or as a versatile topping for toast, pasta, or grilled meats. This vegetarian, gluten-free recipe is budget-friendly, customizable with your favorite herbs or add-ins, and delivers a restaurant-quality taste with minimal effort. Its vibrant flavors and juicy texture make it a must-have for mushroom lovers and anyone seeking a quick, delicious side.

Recipe Tips and Tricks

• High Heat Sauté: Use medium-high heat to caramelize mushrooms without steaming.
• Dry Mushrooms: Pat dry with a cloth to ensure golden, crisp texture.
• Don’t Overcrowd: Cook in a single layer or batches for even browning.
• Add Lemon Late: Preserves bright flavor; avoid cooking too long.
• Use Fresh Thyme: Maximizes aroma; dried thyme works but use less.
• Taste Before Serving: Adjust salt or lemon for perfect balance.
• Use Wide Skillet: Promotes even cooking and better caramelization.
• Zest First: Zest lemon before juicing for easier prep and fresh flavor.

Yield: 4 Servings

Sauteed Mushrooms with Lemon and Thyme

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Golden mushrooms sautéed with zesty lemon and fragrant thyme, a quick side.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 17 minutes

Ingredients

• 1 lb cremini or button mushrooms, sliced
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 2 tbsp dry white wine (optional)
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even, quick cooking.
2. Heat Skillet: Warm olive oil and 1 tbsp butter in a wide skillet over medium-high heat.
3. Sauté Mushrooms: Add mushrooms; cook 5-7 minutes, stirring occasionally, until golden and caramelized.
4. Add Butter and Thyme: Stir in remaining butter and thyme; let butter melt and herbs release aroma.
5. Add Garlic: Stir in garlic; cook 30 seconds to keep fragrant without burning.
6. Deglaze (Optional): Pour in white wine; scrape up browned bits for extra flavor depth.
7. Add Lemon: Stir in lemon juice and zest; cook 30 seconds to brighten flavors.
8. Season: Add salt and pepper; taste and adjust for a perfect savory-citrus balance.
9. Rest Briefly: Remove from heat; let sit 2 minutes to meld flavors beautifully.
10. Serve: Garnish with parsley; serve warm with steak, pasta, or as a toast topping.

Notes

• Use a wide skillet to ensure even browning and prevent steaming.
• Cook mushrooms in a single layer for the best caramelized texture.
• Perfect as a side for meats, topping for grains, or appetizer with crusty bread.
• Store without garnish; add fresh parsley when reheating for vibrancy.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 90Total Fat 8gSaturated Fat 3gUnsaturated Fat 4gCholesterol 12mgSodium 5674mgCarbohydrates 5gFiber 2gSugar 0gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (1 lb): Cremini or button for earthy umami; sliced for quick cooking.
• Butter (2 tbsp): Unsalted for richness; vegan butter for plant-based option.
• Olive Oil (1 tbsp): Extra virgin to prevent butter burning; adds flavor.
• Lemon Juice (1 tbsp, fresh): Brightens dish; bottled lacks vibrancy.
• Lemon Zest (1 tsp): Adds intense citrus aroma; zest from fresh lemon.
• Thyme (1 tsp, fresh): Earthy and fragrant; dried (½ tsp) as substitute.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as backup.
• Salt and Pepper (to taste): Enhances flavors; season after cooking.
• Parsley (1 tbsp, fresh, chopped): Bright garnish; chives or cilantro as alternatives.
• White Wine (2 tbsp, optional): Dry for depth; vegetable broth if alcohol-free.

Variations and Substitutions

• Vegan: Use vegan butter or all olive oil; skip dairy-based add-ins.
• Gluten-Free: Naturally GF; ensure wine or broth is compliant.
• Mushroom Mix: Try shiitake, oyster, or portobello for varied flavor.
• Spicy Twist: Add ¼ tsp red pepper flakes or chili oil.
• Herb Swap: Use rosemary, oregano, or sage instead of thyme.
• Cheesy Finish: Sprinkle with Parmesan or Pecorino before serving.
• Nutty Crunch: Add toasted pine nuts or almonds for texture.
• Creamy Option: Stir in 2 tbsp cream or Greek yogurt at end.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm in skillet over low heat; microwave softens texture.

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