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Sautéed Butter-Thyme Mushrooms

Photo: Levi Brown; Styling: Thom Driver
Hands-on time 17 mins
Total time 17 mins
Yield Serves 4 (serving size: 1/2 cup)
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. 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.