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Sauteed Mushrooms

Sautéed Mushrooms

Libby with Lemony Thyme (adapted from Robert Irvine)
Caramelizing mushrooms brings out their rich deep flavor and makes them a wonderful add to sauces or topping for meats and burgers.
Course Side Dish


  • 2 Tbl. olive oil
  • 1 garlic clove minced
  • 1 shallot thin sliced
  • 8 oz. button or baby portobello mushrooms sliced
  • 1 scallion thin sliced
  • 2 sprigs fresh thyme leaves only chopped. About 1 Tbl.
  • 1 Tbl. butter
  • sea salt & fresh cracked pepper


  • Heat skillet to medium-high heat and add oil.
  • Allow the oil to come up to temp, then add garlic and shallot stirring quickly for 1-2 minutes until the shallots soften.
  • Add the mushrooms and scallions and toss until the mushrooms caramelize and brown.
  • Remove from the heat and add the butter and thyme.
  • Season with salt & pepper.