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.
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
How to Make It
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.
I used a combo of portobello and button mushrooms. I noticed that the portobello were clearly more tasty than the button mushrooms. Would make this easy side dish again, esp when I have portobello or cremini mushrooms.
I made this with the Striped Bass with Warm Bacon Vinaigrette and Garlic Mashed Potatoes. The mushrooms had so much flavor, they really were wonderful, and easy to make as well! Check out my post here: http://www.icancookthat.org/2012/04/grilled-striped-bass-with-bacon.html
I made this substituting sliced baby portabello mushrooms. The flavor is amazing. These would be wonderful with a grilled steak, or any grilled simply flavored meat. Also great on their own with grilled peppers on a piece of chibatta with mayo flavored with a little thyme. Nice romantic picnic fare, served with the leftover white wine.