Sautéed Butter-Thyme Mushrooms

Sauteed Butter-Thyme Mushrooms Recipe
Photo: Levi Brown; Styling: Thom Driver
In less than 20 minutes, Sauteed Butter-Thyme Mushrooms can be your new favorite accompaniment to your favorite main dish. We used presliced cremini mushrooms to give us a headstart to meal prep and added some fresh thyme and a few splashes of white wine to amp up the flavor.



Serves 4 (serving size: 1/2 cup)
Total time: 17 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 17 Minutes

Nutritional Information

Calories 103
Fat 6.5 g
Satfat 2.1 g
Monofat 3 g
Polyfat 1.2 g
Protein 3.2 g
Carbohydrate 6.8 g
Fiber 0.8 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 250 mg
Calcium 29 mg


1 tablespoon butter
1 tablespoon canola oil
1/4 cup finely chopped shallots
3/8 teaspoon salt
2 (8-ounce) packages presliced cremini mushrooms
1/3 cup dry white wine
4 teaspoons chopped fresh thyme


1. Melt butter in a large skillet over medium-high heat. Add oil and shallots; cook 1 minute or until tender. Add salt and mushrooms to pan; cook 13 minutes or until mushrooms are brown and liquid evaporates. Add wine to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme, and cook for 30 seconds.

Phoebe Wu,

Cooking Light

April 2012
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