Sauteed Mushrooms With Shallots and Thyme

READY IN: 10mins
Recipe by tonyp063

How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative!

Top Review by Tinkerbell

We all really enjoyed this dish! Even my toddler ate them. ;) I had baby portabellos on hand, but no fresh thyme (like I thought I did), so I used dried. Thanks for sharing, tony! Made & enjoyed for Spring 2010 Pick A Chef.

Ingredients Nutrition

  • 3 tablespoons clarified butter
  • 1 lb about 8 cups mixed sliced mushrooms, rinsed, trimmed and patted dry (no thinner than 1/4-inch)
  • 2 tablespoons minced shallots
  • 1 12 teaspoons minced fresh thyme leaves
  • salt and pepper

Directions

  1. Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
  2. 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.
  3. Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
  4. Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.

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