Lemon Thyme Sauteed Mushrooms

Sautéed mushrooms are such a versatile side dish or add in, so we like to keep some in the fridge to add to vegetable and pasta dishes, risotto, steaks, or even in an omelet or frittata. The two things that make these mushrooms special are the earthiness of fresh English Thyme, and the brightness of lemon.

For more information about English Thyme google “English Thyme uses and benefits”. Enjoy!

Ingredients

• 2 Tablespoons olive oil
• 12 ounces of sliced shiitake or other mushrooms
• Zest and juice of 1 lemon
• 1 teaspoon of butter, ghee or plant-based alternative
• 5 sprigs of fresh English Thyme, leaves, or whole sprigs
• 2 cloves of garlic, peeled and chopped
• ½ teaspoon of garlic powder (if you like extra garlic flavor)
• ½ teaspoon salt
• Cracked black pepper to taste

Method

1. In a large skillet or frying pan heat the oil over medium-high heat.
2. Add the mushrooms and cook for about 3-5 minutes until they have browned on one side. They will also start to shrink slightly and release some liquid. Flip them over and cook for another few more minutes on the other side. At this point you don’t want to stir them too much because you want them to develop a nice, golden-brown color.
3. Once the mushrooms are well browned, add the lemon zest, butter, thyme, garlic, garlic powder, salt and pepper.
4. Cook together for a minute or two, stirring a couple of times. Finally, drizzle the lemon juice and stir once more to blend the flavors.