Sautéed Butter-Thyme Mushrooms

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.

 

This recipe goes with Chicken and Broccoli Rice Bowl

Yield: Serves 4 (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 17 Minutes
Total: 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 6.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.2g
  • Carbohydrate: 6.8g
  • Fiber: 0.8g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 250mg
  • Calcium: 29mg

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

Preparation

  1. 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.
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