Sauteed Mushrooms with Thyme
Make with fresh is the best but you also use dried thyme in a pinch
- Preparing Time: 10 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot minced, sub other types of onions on a pinch
- 1 1/2 pounds fresh mushrooms halved, i prefer small white
- 1 teaspoon thyme fresh, minced is preffered. use 1/2 tsp dry if necessary
- 1/4 cup dry white wine or red wine, or water
- Carbohydrate 6.89374771674365 g
- Cholesterol 244.025 mg
- Fat 93.4914805641679 g
- Fiber 1.7240963875 g
- Protein 6.35939888878557 g
- Saturated Fat 58.494867131862 g
- Serving Size 1 1 Serving (309g)
- Sodium 2407.74989198486 mg
- Sugar 5.16965132924365 g
- Trans Fat 6.73950419185164 g
- Calories 874 calories
In skillet over medium-low heat melt butter with the oil. Add shallot (or other onion) and cooking until soft (about 5 min). Raise heat to medium and add mushroom, salt and pepper. Cook covered 5-6 minutes (mushrooms will release all their liquid). Uncover skillet and raise heat to high. Cook uncovered until all the liquid evaporates 3-5 minutes. Add fresh thyme and wine (or water) and cook until skillet is almost dry (1-2 minutes). Note: If using dried thyme add the thyme to the butter and oil in step 1.
