Best 4 Sauteed Mushrooms With Shallots And Thyme Recipes
Sauteed mushrooms with shallots and thyme is a versatile and flavorful dish that can be enjoyed as a side dish, appetizer, or main course. This dish is a classic for a reason – the earthy, umami-rich mushrooms, the aromatic shallots, and the fragrant thyme come together to create a symphony of flavors that will delight your taste buds. Whether you’re a skilled chef or just starting out in the kitchen, this recipe is a great way to show off your culinary skills.
Here are our top 4 tried and tested recipes!
SAUTEED MUSHROOMS WITH SHALLOTS AND THYME
How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative!
Provided by tonyp063
Categories < 15 Mins
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
- Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
- Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
- Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.
Nutrition Facts : Calories 140.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 10, Carbohydrate 6.2, Fiber 1.6, Sugar 2.5, Protein 5
SAUTEED MUSHROOMS WITH THYME
These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add red onion, halved and thinly sliced; cook, stirring often, until browned, 3 to 5 minutes.
- Add button mushrooms, trimmed and thinly sliced, dried thyme, coarse salt, and ground pepper. Reduce heat to medium; cover, and cook until mushrooms are tender, about 10 minutes.
- Remove lid; cook until liquid has evaporated and mushrooms are browned, about 2 minutes more. Serve warm, or let cool before refrigerating, covered. Reheat gently on the stove (or in the microwave).
SAUTéED MUSHROOMS WITH THYME
Yield serves 4
Number Of Ingredients 7
Steps:
- 1 In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook, stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.
- Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and wine (or water). Cook until the skillet is almost dry, 1 minute. Serve hot.
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the mushrooms, wash them in cold water and drain well.
- If the mushrooms are large, slice them or cut them in halves or quarters.
- Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Choose the Right Mushrooms: For the best results, use fresh, firm mushrooms that are free of blemishes. Cremini, shiitake, and oyster mushrooms are all excellent choices.
- Slice Mushrooms Evenly: Slicing the mushrooms evenly will help them cook evenly. If you are using a variety of mushrooms, try to slice them all to the same size.
- Use a Hot Pan: A hot pan will help to sear the mushrooms and prevent them from releasing too much water.
- Don't Crowd the Pan: If you overcrowd the pan, the mushrooms will steam instead of sautéing. Cook the mushrooms in batches if necessary.
- Season Generously: Don't be afraid to season the mushrooms generously with salt and pepper. This will help to bring out their flavor.
- Add Aromatics: Adding aromatics like shallots, garlic, and thyme will help to add flavor to the mushrooms.
- Cook Until Tender: Sauté the mushrooms until they are tender but still have a slight bite to them. Overcooked mushrooms will be tough and chewy.
- Serve Immediately: Sautéed mushrooms are best served immediately. They can be used as a side dish, added to pasta or rice dishes, or used as a topping for pizza or grilled meats.
Conclusion:
Sautéed mushrooms are a versatile and delicious side dish that can be enjoyed in many different ways. By following these tips, you can make sure that your sautéed mushrooms are flavorful, tender, and perfectly cooked. So next time you're looking for a quick and easy side dish, give sautéed mushrooms a try!
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